Fall Focus on Terroir

FOOD/DRINK/MORE

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FALL FOCUS ON TERROIR BONJOUR BORDEAUX a taste of history in every bottle P 6 HEIRLOOM TOMATOES a delicious heritage P 24 DO-IT-YOURSELF WINE TASTING host your very own special wine event P 32

SIGNATURE GRAPES the new world makes its mark P 56

COMPLIMENTARY OVER 40 NEW RECIPES INSIDE

TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 1 88/29/08/29/08 2:49:382:49:38 PMPM Have you given in yet? Baileys® Shaken with Ice.

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32 DO-IT- 68 THE MAGIC OF YOURSELF JUNIPER WINE TASTING Josh Pape mixes gin winners 15 host your own special wine event 70 BEST BUYS 96 CELLAR-WORTHY 38 FAST FOOD ELEGANCE 72 OLIVES & WINES fast food was never like this OLIVE OIL what to buy now to savour later delicious, healthful and more 43 FLAVOURS 100 OUR FEATURED 78 BEHIND THE SCENES RECIPES 44 THE DIRT ON AT THE HARVEST LOCAL WINE tales a wine label never tells 116 WHAT’S GOING ON Okanagan’s regionality sparks the taste buds 82 A WORLD OF 119 BC LIQUOR STORES DUMPLINGS SPECIAL EVENTS 68 48 ARTISAN BREADS they’re everywhere! make your own masterpiece 5 TRY SOMETHING NEW 88 THE TASTE OF 53 FLAVOURED BUTTERS THE SOIL 6 BONJOUR BORDEAUX how French terroir why Bordeaux fetches top dollar 56 SIGNATURE GRAPES makes a grape 10 LOCAL FALL FEAST the new world makes its mark 90 FALL AU FRANÇAIS prime time for prime rib all you need for a fantastic 60 FRAÎCHE IDEAS French meal 15 MOST WANTED the restaurant that’s a West Van neighbourhood classic 94 LOAFING AROUND 16 HOT AND HEADY afternoon tea with a diff erence LIQUEURS everything from fruit to nuts 20 LIQUEUR COCKTAILS mixed magic from Chambar’s COVER Josh Pape

23 CONSULTANT’S CHOICE CHÂTEAU MOUTON ROTHSCHILD our experts off er a fresh, Pauilliac $1,100.00 68833 new crop of favourites “A blend of 85 percent Cabernet Sauvignon and the rest mostly Merlot, 24 HEIRLOOM the 2005 exhibits a restrained but prom- TOMATOES ising nose of cedar, tobacco leaf, crème conserving the heritage of de cassis and toasty oak. Full-bodied and the most confusing of fruits tannic …a long ﬁ nish and multilayered 30 FASHION PLATES mouthfeel …. Anticipated maturity: what the best-dressed tables 24 2018 – 2040+.” 96 points Robert Parker, are wearing Wine Advocate

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TASTE© OUR CONTRIBUTORS Visit www.bcliquorstores.com to locate any product sold at BC Liquor Stores and for current price information. JUDITH LANE MIREILLE SAUVÉ Judith Lane is a Vancouver- After graduating in 1997 based wine, food and as Canada’s youngest OUR SYMBOLS travel writer who female sommelier, Country of Origin Flags contributes regularly to the Mireille developed award- Georgia Straight, City Food, winning wine programs BC VQA Wines BC Restaurant News and a for restaurants across the raft of other publications. Judith will go almost country and is currently a Sweetness Code anywhere for a good story and a glass of wine! freelance wine writer. Organic TIM PAWSEY JOE WIEBE MANAGING EDITOR Tim Pawsey is a renowned Vancouver- Joe Wiebe is a Vancouver based food, wine and travel writer. writer who recently walked Lavaughn Larson A regular columnist for the Vancouver through the vineyards of EDITOR Courier, Tim also writes for Where Sonoma, California. Read Pauline White Vancouver, the North Shore News, more of his writing at www. Northwest Palate, 99 North and joewiebe.com. STYLE EDITOR Western Living. Linda Macintosh PRODUCT CONSULTANT Maureen Hogue

ADVERTISING CONTACT WAYNE MARTIN Pauline White Toronto-born chef Wayne Martin’s second magnum opus is Fraîche, the ﬁ rst being the hip, eclectic Phone: 604.252.3125 and popular Crave on Main. Crave and ultimately Fraîche, were the result of his burning desire Fax: 604.252.3099 to get back to the kitchen after 16 years with the Four Seasons Hotel Group in the West Indies, Email: [email protected] Houston, Texas and ﬁ nally, as Executive Chef at Four Seasons Vancouver. DESIGN CA Design Group Inc.

PHOTOGRAPHY JAMES NEVISON AND KENJI HODGSON Ken Mayer Studios James Nevison and Kenji Hodgson are HALFAGLASS, a Vancouver-based, STYLIST boutique wine consultancy, publishers of a website and three best-selling Irene McGuinness books on wine – Have a Glass and Had a Glass, volumes 1 and 2. Their wine column, under the name The Wine Guys, appears weekly in The Province. PRINTER Mitchell Press LEE MURPHY WENDY TAYLOR Prices are subject to change without notice. Prices Lee Murphy co-owns and A wine and food enthusiast, include 10 percent Provincial Sales Tax and 5 percent operates Vista d’oro Farms Wendy Taylor is founder and Federal Goods and Services Tax. in South Langley. In addition administrator of PlanitBC.com, to being a trained chef, Lee an online calendar and In the event of any error or omission published in this produces and markets her planning resource of food magazine, the product description and display price in own line of artisanal preserves, and drink-related events. the liquor store will prevail. caters and holds cooking classes. Vista d’oro Farms - www.planitbc.com. 20856 4th Avenue, Langley, BC www.vistadoro.com. Products in this publication will be available as of September 2008. Quantities may be limited. Items with CAROLYN EVANS-HAMMOND ANTHONY GISMONDI very limited quantities are distributed only to Signature Seasoned journalist and qualiﬁ ed Renowned Vancouver wine reviewer BC Liquor Stores. sommelier Carolyn Evans-Hammond Anthony Gismondi is editor-in- has written for Decanter Magazine, chief of Wine Access magazine and Head Offi ce The Times newspaper and Wine & producer of one of the net’s most 2625 Rupert Street Spirit International in the U.K., as well extensive wine websites – as Maclean’s, The Toronto Star and The Vancouver, BC V5M 3T5 www.gismondionwine.com. He also Phone 604.252.3000 Province in Canada. Her book, 1000 writes a weekly column for the Vancouver Sun and co-hosts Fax 604.252.3464 Best Wine Secrets, is distributed internationally and her website – www.wine-tribune.com – The Best of Food and Wine with Kasey Wilson. catalogues her musings and tasting notes.

STEPHEN WONG KASEY WILSON A Vancouver-based freelance Kasey Wilson is a Vancouver-based journalist and chef, Stephen Wong author, editor, restaurant reviewer writes about food, wine, travel and and travel writer. Kasey, along with culture for various local and national Anthony Gismondi, co-hosts the 30% magazines and newspapers and has weekly Best of Food and Wine show authored four cookbooks. on CFUN radio and is also the editor of Vancouver’s Best Places.

Cert no. SW-COC-002226 Taste magazine is printed on 30 percent recyled paper using 100 percent vegetable ink.

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CARABAS CHARDONNAY France $14.95 111542 A lovely, brilliant, golden-yellow coloured French wine with powerful aromas MCCORMICK 360 VODKA distinguished by tropical fruit, fl oral notes USA $49.99 606889 and delicate touches of toast. Generous Welcome to the world’s fi rst eco-friendly premium spirit! and voluptuous on the palate with ripe fruit From the 85 percent recycled, green tinted glass bottle to the fl avours that linger. A perfect fall white to environmentally-friendly water-based inks and postage paid serve with your heartiest dishes. envelope for return of the fl ip-top closure, this is one vodka that has something for everyone. Vodka 360 is quadruple-distilled and fi ve-times fi ltered making it clean, smooth and crisp. CARABAS ROUGE France $15.98 923326 Vive la France! An intense red that is harmonious and refi ned in typical French fashion. Powerful preserved black and red fruit aromas with gentle touches of peppery spice on the palate lead to the full-bodied, lingering fi nish. A loaf of crusty bread, some sharp cheeses, a crackling fi re and fall has begun!

WINGNUT AMADOR ZINFANDEL USA $18.99 412163 Wingnut is a dark and rich Zinfandel that is brilliantly balanced. With soft fruit, plumy richness, plenty of acid and a ﬁ nish that lasts, it pairs wonderfully with all the usual Zinfandel foods such as barbecue, stews and full-ﬂ avoured pastas.

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BORDEAUXCAN ANY WINE BE WORTH THE PRICE OF A SMALL HOUSE?

an any wine be worth $210,000? The price of a small house? Since these wines echo their place, weather matters. Each year, If it’s a great Bordeaux under hammer at Christie’s Auction Bordeaux prays for serious sunshine, a little rain, no hail and a dry C House in London, the answer is yes. A 1787 Château Lafi te harvest but some years are better than others. Then, in autumn, they became the most expensive wine ever in 1985 and here’s why pick, sort and ferment; vinifying grape varieties and plots separately and Bordeaux fetches top dollar. blending so the whole is greater than its parts. Power balances fi nesse, Bordeaux totally gets the concept of terroir: the idea that wines tannins offset acid and muscle tones fl esh so the wines not only taste taste of their place. Grapevines steal minerals – essentially fl avour beautiful young but improve with age. That’s the fascinating thing particles – from the earth’s subsoil and hoard them in grapes. Plant the about Bordeaux. Terroir, vintage variation and blending sculpt the toughest vines on the most suitable turf in the right climate and you wine into more than a drink for hedonists. And these wines are actually eventually get the ultimate grapes. Crush and ferment them, blend for improving lately. more complexity and fi nesse and you’re on your way to making wine In the 1990s, right bank mavericks started making wine in their people will line up to buy. Are they crazy? Nope. Spending $100… garages from concentrated, ultra ripe grapes. These “garage wines” made $300… $500 and up on a Bordeaux can be a sweet deal even to us by garagistes took off when American critic Robert Parker rated the mortals because these wines deliver. 1995 garage wine Château Valandraud above the 1995 Pétrus. The The Bordelaise has spent eons – nearly 2,000 years – learning movement has since faded but it rocked the world at the time. what vines suit which pieces of land best and why. They marked out Competition from the garagistes as well as New World producers Pauillac, Margaux, St. Julien, St-Estèphe, Pessac-Léognan, Sauternes, making Bordeaux look-alikes forced top châteaux to hire winemaking Pomerol and St. Emilion as the optimal sites; harnessed terroir with laws specialists to keep one step ahead. Whether it’s famous consultant controlling winemaking practices and ranked the greatest châteaux. You Michel Rolland working toward that ripe style with smooth tannins and taste that history in every bottle. serious concentration, Stéphane Derenoncourt questing after a velvety The thunderclap wines of Pauillac are perfect desert island wines. feel and pure terroir expression or any other big name expert, one thing Tightfi sted when young, they unfold slowly over the years revealing is for sure – big name consultants improve wines. And impress critics. layers of fl avour starting with cassis, earth, spice and cedar. So the top estates are broadening the gap between the good stuff Margaux wines are the goddesses of the wine world. They’re and average Bordeaux. The divide shrinks in great years since all the feminine, polished and exquisitely elegant, exuding aromas of fl owers, fruit is good but expands in lesser vintages as only bigger houses can white truffl e, coffee, toast and red berries. seriously improve wine in the winery. So, if you reach for ordinary Wines from St. Julien brim with blackcurrant and cocoa powder. Bordeaux these days, make sure the bottle says 2000, 2002, 2003, 2004 The elixirs from St-Estèphe taste like velvety, opulent dark fruit with or 2005. In fact, 2005 was the fi nest vintage in 50 years. Thank the a mineral core and the sweeties of Sauternes and Barsac are all about weather gods for that, it was fl awless weather-wise. Vintage quality is all honey and marmalade, gleaming golden in the glass. about weather. Skipping across the Dordogne river to the right bank, Pomerol and This is the year to buy better estates’ “second wines” – made from St. Emilion churn out Merlot-based wine that tastes like the best Black fruit not selected for the château’s grand vin – because all the fruit was Forest cake you’ve ever eaten – all dark chocolate, ripe cherries and cream. so good. It’s also a year to buy from less prestigious properties because, Pomerol wines are more commanding than those of St. Emilion but both frankly, it’s hard to make bad wine with great grapes. If you do buy a share an incredibly rich, soft texture. top wine, pass it on to your future grandchildren so they can enjoy their inheritance by selling it at Christie’s one day.

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BORDEAUX TOTALLY GETS THE CONCEPT OF TERROIR: THE IDEA THAT WINES TASTE OF THEIR PLACE.

CHÂTEAU PICHON-LONGUEVILLE CHÂTEAU D’ANGLUDET CHÂTEAU D’ISSAN BARON Margaux $49.00 789388 Margaux $99.00 193771, Pauillac $225.00 693481, “A sleeper of the vintage, d’Angludet’s 778373, 339853 271254, 744862 2005 displays sweet cassis fruit “Along with the 2000, the 2005 is one “This superb Pauillac possesses an inky, intermixed with licorice, charcoal, truffl es of the two greatest d’Issans I have blue-black color in addition to a big, and loamy, earthy notes. Supple tannin, ever tasted.… Its dense purple hue is sweet nose of graphite, charcoal, burning explosive fruit richness, outstanding accompanied by aromas of camphor, embers, black currant liqueur and toasty ripeness, freshness, purity, texture and forest fl oor, blackberries, cassis and a hint vanillin from new oak casks. Full-bodied length suggest this beauty should be of spring fl owers. Full-bodied with superb with high but sweet, well-integrated enjoyed during its fi rst 15+ years of life.” richness, purity, texture and abundant, tannins…, it is a superb eff ort whose 90 points Robert Parker sweet tannin, it should hit its stride in 3-4 power, length and tannic structure years and last for 25+.” 95 points Robert suggest it should be at its peak between Parker, Wine Advocate 2015-2035.” 94 points Robert Parker, Wine Advocate (also 5/5 stars Decanter)

CHÂTEAU SAINT-PIERRE CHÂTEAU MONBOUSQUET CHÂTEAU LA BIENFAISANCE St. Julien $99.99 502344 St.-Émilion $99.99 862680, 618991 St.-Émilion $45.00 570069 “Exhibits plenty of earthy crème de cassis “A blend of approximately two-thirds “A breakthrough eff ort for this 25-acre intermixed with notes of forest ﬂ oor, Merlot, one-third Cabernet Franc and vineyard in St. Christophe des Bardes, licorice and roasted meats. Backward 8-10 percent Cabernet Sauvignon, this blend consists of 80 percent Merlot with huge tannin, full body and the the 2005 exhibits plenty of toasty oak, and 20 percent Cabernet Franc…. The potential for 3-4 decades of aging, this roasted herb, meat juice, blackberry, dense ruby-purple hue is accompanied superb St. Julien will get even better cherry and spice characteristics along by aromas and ﬂ avors of sweet cherries, over the next 10-15 years. Anticipated with a touch of incense. Full-bodied and cassis, pain grillé and spice. Full-bodied maturity: 2018-2040.” 93 points opulent,…. Look for this 2005 to hit its with moderately high but sweet, well- Robert Parker, Wine Advocate stride in 7-8 years and last for 15-20.” integrated tannin, this beauty should age 95 points Robert Parker, Wine Advocate eff ortlessly for 15 or more years.” 92 points Robert Parker

LA FLEUR DE BOÜARD CHÂTEAU GRAND-PUY-LACOSTE CHÂTEAU DE LA COUR D’ARGENT Lalande de Pomerol $59.00 528174, Pauillac $139.00 69351, Bordeaux $19.00 799429 406728, 357756 668731, 416057 “Dark ruby in color, with plenty of “Round, soft and very velvety, with “The brilliant 2005 Grand-Puy-Lacoste blackberry, spice and coff ee bean gorgeous fruit and tannins. Full-bodied, exhibits classic Pauillac aromas and undertones. Full-bodied, with soft chewy and seductive. This is big and juicy. fl avors of crème de cassis along with tannins and a medium, caressing fi nish. Best after 2012. 6,415 cases made.” stony, fl oral notes.… Full-bodied with Has a nice core of fruit. Best after 2010. 90 points James Suckling, Wine Spectator sweet tannin and superb length (a 40+ 9,815 cases made.” 88 points James second fi nish), the purity of this beauty’s Suckling, Wine Spectator black currant fruit is something to behold. Anticipated maturity: 2013- 2030.” 95 points Robert Parker, Wine Advocate (also 5 / 5 stars Decanter)

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FEAST

change is going on in how we think FALL about food and where it comes A from. The 100-mile diet is taking a front row in how we choose to eat. At this time of year, the bounty of local harvest and farm fresh vegetables provide the fi nest in raw materials for a fall feast. Starting with fresh local beets, our fall feast appetizer provides appeal both visually and on the palate. Add to that locally grown green beans served on fresh steamed mustard greens – a combination that’s crisp, sweet-to- tangy and a little edgy. Accompany it with a scoop of fl uffy mashed potatoes topped with caramelized shallots to frame the Canadian prime rib crusted in peppercorns and laced with a rich Merlot sauce. End your meal with a little Amaretto Brulée, a creamy almond fl avoured pudding crusted with caramelized sugar. Delicious from start to fi nish! BEET CARPACCIO

GABBIANO CHIANTI MENGUANTE GARNACHA KUMALA CHENIN BLANC Italy $14.87 25155 Spain $14.99 660662 CHARDONNAY Gabbiano is a clear, dark prune red Here’s an outstanding value from South Africa $9.71 572867 with a fl oral bouquet reminiscent of Spain. Sultry purple in colour with Here’s a great little medium-dry pressed violets and the classic Chianti aromas of violets, vanilla, blueberry and wine with energetic tropical fruit aroma of tobacco. Bold and spicy, blackberry, this medium-bodied wine aromas. Guava, pineapple and yet with gently rounded tannins, this is fruit-fi lled and juicy. Nicely balanced citrus join hands to do a dance on versatile red is fantastic with Roquefort with a fi ne length, you can enjoy it now your tongue. The fi nish is crisp, and beets. or over the next four years. 90 points refreshing and clean. Serve this Robert Parker one well chilled.

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WHIPPED POTATOES WITH CARMELIZED SHALLOTS AND STEAMED GARLIC GREEN BEANS

CROIX DU MAYNE CAHORS INNISKILLIN RESERVE MERLOT GUIGAL CÔTES DU RHÔNE France $19.96 115477 BC $17.99 76877 France $23.99 259721 A gorgeous blend of 85 percent Here is one reason why we love BC! Deep, dark, red and shiny! The fresh Malbec and 15 percent Merlot, this Chocolate, cigar smoke and dark fruits, berries and spices greet you as wine is something to talk about. cherry are all off ered for your senses you raise the glass. Full-bodied, round Raspberry, sour cherry and hints to discover in this Merlot. The fi nish is and racy, it carries through to a long of smoke and vanilla join together smooth, silky and lovely. Another good and elegant fi nish. Pair with roasted to whisk you away to France. The accompaniment to the prime rib or try meats, game bird or cheeses. fl avours are held tight through to the it with veal, duck or lamb. spicy fi nish. Perfect with Peppercorn Prime Rib.

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The feeling goes deep. gibsonsfinest.ca 12 www.bcliquorstores.comwww.bcliquorstores.com

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AMARETTO BRULÉE

QUAILS’ GATE OPTIMA DISARONNO AMARETTO MISSION HILL RESERVE LATE BC $32.99 390328 375ml Italy $24.95 2253 HARVEST VIDAL Lemon yellow in colour, this sweet Capturing the essence of 17 BC $24.99 32334 375ml wine opens with aromas of Muscat, diff erent herbs, spices and fruits A brilliantly-made late harvest wine orange and honey. Dried apricot, can’t be easy. The smooth blend from our own backyard. Bursting with pineapple and tangerine fl avours and unmistakeable bouquet cannot apricot, mango and caramel fl avours, combine with a fi nish that has a slight be imitated. It’s the almond/apricot the sweetness is balanced by a touch nutty nuance. A fantastic partner with fl avour that intrigues us and leaves of citrus in the persistent fi nish. the crème brulée dessert. us yearning for more. .

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JAMESON IRISH WHISKEY Ireland $29.95 10157 Add a little luck of the Irish to your bar this season. Triple distillation keeps the whiskey lean and youthful. Coconut, vanilla, apricot and nuts are followed by a light, dry, grassy ﬁ nish. Serve straight or add a splash to your coff ee or tea.

NK’MIP QwAM QwMT CHARDONNAY BC VQA $25.00 86405 Rich and nutty in ﬂ avour, this BC Chardonnay off ers lots of caramel, marzipan and pear. Subtle layering of honey and pineapple is followed by a lingering, lush ﬁ nish. A perfect accompaniment for your favourite seafood dish.

J.P. CHENET FOUNDERS RESERVE MERLOT CABERNET France $12.95 485557 From the Limoux area, this extremely versatile blend full of cherries, vanilla, spice and licorice really shines. The taste is round and pleasing with spicy oak notes and a lush ﬁ nish. All of your favourite fall dishes will pair with this one!

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weet as a kiss, inventive and guaranteed anesthetics for childbirth and aphrodisiacs. The distillation. Crèmes like Crème de Menthe to perk up a glass of bubble or dress up a variety of liqueurs grew apace as New World and Crème de Cacao are liqueurs with a single S cocktail, liqueurs are reaching new highs. and Eastern herbs, spices, chocolate, oranges and dominant fl avour such as mint or chocolate, Did we mention they’re as mind-boggling and ginger were introduced. while cream liqueurs combine dairy cream and mind-bending as any adventurous imbiber or When she married Henry II of France in the alcohol. Liqueurs are rarely aged unless it’s part classic cocktail afi cionado could want? They’re 16th century, Catherine de Medici brought the of the maceration process that allows its fl avours endlessly diverse, versatile and fl avourful. fashion of drinking liqueurs to the French Court. to marry into a smooth blend. One exception Liqueurs – the name comes from liquifacere, In Victorian times, English ladies ended meals is Bommerlunder Gold Akvavit that spends Latin for dissolve – are a wide-ranging group of with pretty liqueurs in small glasses but by the six months in Danish oak casks soaking up sweet (though not always) drinks fl avoured with turn of the 20th century they fell out of vogue. smoothness and colour. or distilled from an amazing assortment of fruit, That’s changed in a big way. Today’s For the most part, liqueurs are a sober lot herbs, spices, fl owers, seeds, roots, plants, barks boom in creative cocktails has elevated these with modest percentages of alcohol or ABV and other botanicals, plus chocolate, coffee and spirits once more as inventive bartenders spark (alcohol by volume) and most are lower than cream too. Many have been around for centuries. SWEET AS A KISS, INVENTIVE AND GUARANTEED TO Recipes for digestive liqueurs have been discovered in Egyptian tombs and inscribed PERK UP A GLASS OF BUBBLE OR DRESS UP A COCKTAIL, on ancient Greek scrolls. Monks, the medicine LIQUEURS ARE REACHING NEW HIGHS. men of the Middle Ages, have been credited with formulating liqueurs that grew out of their their drinks with a multitude of liqueurs. spirits. Fruit, cream and crème liqueurs hover in interest in plants and herbs. They made herb- Imbibers are thoroughly enjoying the unique the 15 to 20 percent range, coffees ring in based drinks, “elixirs of life,” that they preserved tastes of these concoctions. between 20 and 30, orange-based sweeties are in alcohol, known for their medicinal properties. All liqueurs start with an alcohol base, 40 and anise-based liqueurs can be 45 to 50 Chartreuse, fi rst made by Carthusian monks in usually brandy, whisky, vodka or even rum and percent ABV. Things get intense when you step 1764, is a good example. By the 15th century, tequila. Some, like Drambuie and Southern into Absinthe territory. These rack up whopping Italians had taken the lead in making liqueurs. Comfort, derive their fl avour from their spirit 55 to 70 percent ABVs. The women of the households used small stills to base. In others, fl avouring agents are infused With the re-emergence of cocktail culture concoct recipes used primarily as healing tonics, into the spirit by maceration, percolation or over the last several years, we’ve watched

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 1717 88/29/08/29/08 2:50:162:50:16 PMPM Jackson-Triggs is honoured to be awarded Best Canadian Winery an unprecedented seventeen times over the last nine years in competitions around the globe. This outstanding performance is a goal that we challenge ourselves to achieve, as is our dedication to bringing great wine to life.

Bring on the night.

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liqueurs bound back into prominence as key ingredients in mixed drinks. Some, like PAMA HEAVEN HILL OKANAGAN SPIRITS bittersweet Jägermeister (the word means USA $48.99 835736 TABOO ABSINTHE master of the hunt) leapt into fame and Made from pomegranate juice, BC $55.00 828665 500 ml maintained its allure despite tasting like cough premium vodka and a little tequila, This Okanagan-distilled version of the Pama Heaven Hill is both sweet and “green fairy” is a blend of star anise, medicine, albeit with an intriguing depth of tart. It’s excellent on the rocks, with hyssop, fennel and wormwood. It’s fl avour from its 56 herbs, fruits and spices. sparkling wine and in cocktails or as an sweet, heady and rich. Drink with water We’ve probably got Jägermeister’s addition to granita, salsa or ceviche. or use it to give a cool kick to cocktails. popularity to thank for drinkers stepping up to schnapps and aquavit (also spelled akvavit, meaning water of life) and to Chartreuse Verte, a green-hued drink that’s so distinctive many bartenders are at a loss for words to describe its taste. Instead, they offer sample sips to customers, usually after they’ve asked just what’s in their cocktail. Chartreuse Verte (green) is herbal and vegetal with a bittersweet nose and comes on strong. Liqueurs, though, are more than a BOMMERLUNDER SANGSTER’S ORIGINAL cocktail recipe component. They’re GOLD AKVAVIT JAMAICA RUM CREAM Germany $34.37 285205 Jamaica $26.95 605535 increasingly enjoyed on their own – straight Distilled since 1860, this special Sangster’s is a thick, sweet, smooth up, on the rocks or in coffee (any of the blend of herbs and spices including mix of barrel-aged rum, fresh creams are terrifi c) and in hot chocolate (the caraway, dill, aniseed, lemon peel, cream and Jamaican fruits and Patrón XO Café is wicked). The fruit liqueurs coriander and ginger gets its gold spices with chocolate, toff ee, hue from six months in oak. The espresso and nut fl avours. Splash are smashing added to sparkling wine or taste really shines when cold – try it in coff ee, over ice cream or drink mixed with soda and can snap up a margarita straight from the freezer. straight up. or mimosa. Some, like schnapps, are excellent with food like smoked fi sh, charcuterie, pork and duck and are best sipped icy cold. Others are used as ingredients in food recipes and to enhance desserts – simply splash your favourite over ice cream or fruit and you’re in business. Experiment, explore, enjoy.

CHARTREUSE GREEN PATRÓN XO CAFÉ France $34.99 37333 375 ml USA $59.99 339002 Only two Carthusian monks This smooth blend of ultra have the secret recipe for this premium tequila and coff ee is distinctive, naturally green, highly surprisingly dry with a lovely aromatic liqueur made from 130 intense coff ee fl avour. Equally herbs, plants and fl owers. It has a enjoyable straight up or in sweet taste with fl oral and herbal cocktails, Patrón can really aromas – drink iced, in cocktails, liven up a Black Russian or or add a splash to hot chocolate. any coff ee drink.

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CORRETTO MARTINI 2 oz (60 ml) Patrón XO Café 2 oz (60 ml) fresh espresso ½ oz (15 ml) lavender syrup

Pour all ingredients into a Boston glass. Add ice and shake until frothy. Strain into a martini- bowl glass. Finish with lemon oil (squeeze a zest of lemon over the drink and rub on rim of glass). Garnish with dried lavender ﬂ owers.

OTOÑO SMASH ½ oz (15 ml) absinthe 1½ oz (45 ml) pisco ¼ oz (8 ml) lime juice ⅓ oz (9 ml) sugar syrup 4 medium papaya chunks 3 cilantro leaves

Muddle papaya and cilantro in a Boston glass. Add all other ingredients and ice. Shake and strain over ice into a fancy rocks glass. Garnish with 3 cilantro leaves.

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 2020 88/29/08/29/08 2:50:202:50:20 PMPM Josh Pape A born and bred Vancouverite, Josh has travelled far aﬁ eld to hone his bartending skills. Starting alongside partner and 2005 Bartender of the Year, Mark Brand at Chambar Belgian Restaurant, Josh won 42 Below Vodka’s Cocktail Competition and was off to New Zealand to compete in the Cocktail World Cup. Charmed by the famed down under cocktail culture, he worked for a year in Sydney at Hemmesphere and Hugo’s Bar Pizza, soaking up knowledge from such greats as Marco Faraone. In 2007, Josh won the Maker’s Mark Cocktail Competition to qualify for Giff ard’s Cocktail Competition in France, where this May he placed second worldwide. Back at Chambar, Josh shapes his program around a progressive, original line up of cocktails that pay respect to classic techniques. Chambar Belgian Restaurant, 562 Beatty Street, Vancouver BC V6B 2L3, 604 879 7119. APÉRITIF DE VOIRON 1 oz (30 ml) Chartreuse ¼ oz (8 ml) lemon juice ¼ oz (8 ml) sugar syrup 4 pineapple chunks 2 basil leaves splash Prosecco or cava

Muddle basil and pineapple in a Boston glass. Add all other ingredients and ice. Shake and ﬁ ne strain into a coupe-style martini glass. Top with Prosecco or cava. Garnish with 2 edible ﬂ owers.

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VALCANTO SYRAH CASTEL DEL REMEI GOTIM BRU Spain $13.99 582494 Spain $23.99 134668 This wine is intensely dark with Here’s a complex collage of black and Bill Murphy fl oral and spice box aromas. Vibrant blue fruits with plums and blackcurrant Product Consultant, Meadowtown black fruit, cherry and pepper spice in the aroma. Chocolate, tobacco and Signature Store, Pitt Meadows: explode on the palate. The tannins smoky oak collide in the silky mouth “I recommend wines and spirits I honestly feel are defi nitely present but surprisingly feel and lingering fi nish. The perfect are of excellent quality and my customers mellow with each sip. A great value! partner to your grilled steak. 90 points appreciate that.” Wine Advocate

ROCCA DELLE MACIE CHIANTI CHÂTEAU PAUL MAS CÔTEAUX CLASSICO RISERVA DU LANGUEDOC Italy $32.99 296129 France $22.95 772178 This super Tuscan is full and rich Situated above the Mediterranean Sea, Susan Russell with blackberry and vanilla character. the vineyard is surrounded by wild Product Consultant, Langley Signature Store: Round, silky and satisfying, it is perfect mulberry which shines in this blend of “I love being able to encourage customers to reach with any rich fare, especially Italian. Syrah and Grenache. Intense blackberry beyond their usual wine to create a memorable Drink now. 90 points Wine Spectator and violet notes with smooth, ripe experience for themselves.” tannins make it reﬁ ned and elegant. Enjoy now with roasted meats, cheeses and rich pastas.

CLOS DE LOS SIETE KOPKE COLHEITA ’97 Argentina $26.90 128710 Portugal $23.99 539247 Strong red and dark berry aromas Get a fi re going, put on some jazz and open this wine as you raise the pour a glass! Dried black fruits playing Trevor Perri glass. The palate follows through in caramel and chocolate from the Product Consultant, Fleetwood harmoniously with its black fruit nose right through to the lengthy fi nish Signature Store, Surrey: and toasty oak fi nish. Pairs well with make this a perfect fall sipper. “It’s rewarding to me to hear our roasted or grilled meats and tomato- customers learning more and more based pasta dishes. about wine and spirits.”

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WHICH WINE WITH WHICH TOMATO? NATURE HAS COLOUR-CODED FRUIT AND VEGETABLES WITH THE WINE BEST SUITED TO THE FLAVOURS.

eirloom tomatoes are the most Not hybrids, heirlooms produce in a way carefully saved the seeds and then was able awaited crops at farmers’ markets that’s “true to type.” In other words, the to pay off his mortgage from the proceeds Hacross the province. They have fruit doesn’t change much from generation of his harvest from that plant over the next extraordinary old-fashioned fl avour and to generation. Most seed catalogues defi ne several years.” tomato lovers pine for the colourful parade heirlooms as varieties documented to be at Which wine with which tomato? Nature that begins in late summer. least 50 years old. has colour-coded fruit and vegetables with Heirlooms became popular when North Mimi Luebbermann, author of The the wine best suited to the fl avours. So match Americans travelled to Europe in the 1980s Heirloom Tomato Cookbook (Chronicle Books) up your wines with the colours of tomatoes: and tasted the difference between juicy, often says, “You can usually spot an heirloom Sauvignon Blanc, Chardonnays and Rieslings misshapen farm tomatoes and fl avourless, by its name: Black From Tula, Aunt do well with white, green, yellow and orange identical hybrids sold in supermarkets. Ruby’s German Green, Georgia Streak or tomatoes; Pinot Noirs, Merlots, Zinfandels “Heirloom” in this sense means a fruit Blondkopfchen. Mortgage Lifter, an old- pair with pinks, reds and blacks. or vegetable that has been bred from seed time variety widely available, tells the story Luebbermann says these guidelines work gathered from a plant that was pollinated in of a gardener who recognized the worth of a because white, yellow and orange tomatoes the old-fashioned way, via birds and bees. tomato he found growing among his plants, have less acid and more sugar than red-,

HEIRLOOM TOMATOES STUFFED WITH SPINACH, ARTICHOKES AND CHEESE

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TOMATOES &WINE GREEN ZEBRAS, BRANDYWINES, PERSIMMONS, MORTGAGE LIFTERS

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TOMATO GALETTE

pink- and black-fruiting varieties. White wines match the ﬂ avours of light-coloured tomatoes, with their lower acid balance, while red, pink and black tomatoes have deeper ﬂ avours with more acid to balance their sugars, resulting in richer, bolder tastes.

TOMATOES AND WHITE WINE We begin with the obvious wine pairing, Sauvignon Blanc. This refreshing, light-bodied white comes with a myriad of fl avours that play off the gooseberry, tropical fruit, fi g, grass and citrus fl avour with a dose of minerality, sea salt and oyster liqueur. Our pick is Casillero del Diablo Sauvignon Blanc from Chile’s Valle Central. Green and yellow tomatoes boast a citrusy fl avour with lots of sugar but not much acidity, making them obvious pairing candidates for the Sauvignon Blanc that also lends itself to the fl avour of basil. Light- coloured tomatoes with a basil dressing are an appealing combination to serve with this wine. Tomatoes can also revitalise Chardonnay. Classic Chardonnay offers up medium-bodied fl avours of peach, pineapple, vanilla and red apple that are perfectly matched to white, yellow and green tomatoes. Chardonnay 120 from Maule, Chile. The match here is persimmon or Consider combining the smoky fl avour of bacon, since it sets up well yellow-orange coloured tomatoes with deep fruity overtones, perhaps against the toasted notes of barrel-aged Chardonnay. simply tossed in a bread salad. Our picks include two best value offers. First from California, a new label from the folks at Rodney Strong called Sonoma Vineyards TOMATOES AND RED WINE Chardonnay from Sonoma County. Second up is the Santa Rita Merlot is the perfect accompaniment to an easy Friday night supper of grilled steak with a salad of Black Brandywine tomatoes. In TUSCAN BREAD SALAD this case the medium- to heavy-bodied Merlot has the cherry, plum and WITH VINAIGRETTE raspberry undertones with a touch of dried herbs that will complement the deep-seated gusto of rich-red and dark-skinned tomatoes. Dried herbs and a glass of Merlot harmonize well with a tomato and red or green pepper salad. Our Merlot choices include Galil Mountain Merlot from Galilee, Israel and Sonoma Vineyards Merlot from California. Pink, red and black tomatoes call for heavier-bodied, richer wines to stand up to their complex harmony of sugar and acid. Pinot Noir with its cranberry/cherry fruit and sweet undercurrents is a surprising match. Black from Tula tomatoes are the complement. Moderately-priced Pinot from the New World is a good partner with the darker tomatoes. We suggest the Mark West Pinot Noir from California. The earthiness of the wine works well with the earthiness in the tomatoes. Similarly, the Mirassou California Pinot is the perfect accompaniment to a crunchy bruschetta slathered in ripe tomatoes and onions.

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Just when you think it’s getting too crazy, may we suggest a fruity The key to Zinfandel and tomatoes is to go with the fruity examples Zinfandel to stand up to the heartiest, most full-fl avoured tomato dishes. and that’s what you get with Painter Bridge Zinfandel from California – an Zinfandel and a dish of stewed tomatoes or rich tomato-sauced pasta would easy-sipping red that would work perfectly with the stewed tomatoes. That be terrifi c. Just as fi ne would be a glass of Zinfandel to sip alongside grilled also goes for the Cline Zinfandel, also bearing the California moniker. meats accompanied with Black Brandywine tomatoes topped with rosemary Here are three dishes that showcase the charms of heirloom tomatoes butter. Don’t forget to serve some fresh cut bread to soak up the sauce. and the wines to match.

CASILLERO DEL DIABLO SONOMA VINEYARDS SANTA RITA CHARDONNAY 120 SAUVIGNON BLANC CHARDONNAY Chile $11.99 315184 Chile $12.97 578641 USA $22.99 285528 Chardonnay 120 is fresh and relies The fruit is harvested from several This wine is crisp and round with on grapefruit and mineral aromas and cool sites and is fermented and aged slightly oily textures and a mix of fresh fl avours to carry the mid-palate. It is on its lees in stainless steel tanks. The nectarine, citrus, honey, grapefruit, soft and round (approachable) but result is a super-fresh style with bright butter and lees notes. with the much sought after mineral, gooseberry scented notes and fl ecks of peach pit, citrus and grapefruit fl avours

honey, citrus and mineral. – almost Sauvignon-like.

GALIL MOUNTAIN MERLOT SONOMA VINEYARDS MERLOT MARK WEST PINOT NOIR Israel $17.99 60061 USA $22.99 419580 USA $19.99 318667 The peppery, earthy, black olive, cherry, This Sonoma County red is plush with The Central Coast yields a spicy, earthy, fl oral notes and cranberry, cherry, meaty toasted oak and coff ee vanilla aromas fl oral, black cherry nose Pinot, with dusty fl avours in this wine make a great match that wrap about its smoky, spicy, cherry cooked cherries, vanilla and smoky, cedar for Black Brandywine tomatoes. tobacco fl avours. bark fl avours.

MIRASSOU CALIFORNIA PAINTER BRIDGE ZINFANDEL CLINE ZINFANDEL PINOT NOIR 2006 USA $13.99 600148 USA $18.99 489278 California $15.99 366880 The entry is soft and round. On the This blend of Lodi and Contra Costa This Pinot features a warm strawberry palate, the fruit is a mix of juicy, cedar- County fruit has a sweet glossy nose and a soft forward, supple palate fl avoured, blackberry and plum with texture and a fair amount of peppery, along with smoky, strawberry jam, hints of coal and licorice.This wine will brambleberry fruit fl avours. compost and rhubarb fl avours. provide enjoyment with or without the tomatoes.

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ome people just have it – that natural Another trend is to incorporate earth time. Revol La Porcelaine and Mikasa both ability to create a beautiful table, from friendly materials into your design. Bamboo, have great varieties and Rosenthal’s A la Carte Sthe fl owers to the place settings to the hemp and organic linen are beautiful in line is both inspirational and stunning. Pairing linens they choose. It is truly an art and one texture and look great on a simply set table. modern white with rich elegant hues: warm we can all become skilled at while having Pewter and other metals contrast this look reds, mustard yellows, burnt oranges and deep fun at the same time. It doesn’t need to be fl awlessly and many dinnerware companies blues, will soften it beautifully. Fall-coloured intimidating and can be extremely enjoyable. have lines that feature metal trim, among gerbera daisies, set off against the clean whites, Tabletop trends for fall are truly inspiring them are Mikasa, Wedgwood and Jaune de will stand out brilliantly. – from eco-friendly materials and tribal Chrome. Not inexpensive, but truly desirable Fashion designers are also putting their inspirations to fl oral motifs and designer labels if your budget is willing, is an Italian line design skills onto our tables. Missoni, Vera to get you motivated. A playful trend is tribal- simply named Match. They have a Pewter Wang, Kate Spade and even Versace have infl uenced patterns. Think leopard prints and collection that is so simple and so beautiful all designed dinnerware lines with stunning bamboo! Even Hermès has a fun line with at the same time. It would be perfect for results. Versace’s Russian Dream line is African motifs featuring elephants and giraffes everyday use or, for special occasions, you absolutely gorgeous and, if you’re not likely against a burnt orange background – quite could easily dress it up with heavy linens in ever to wear a Versace gown, you can dramatic. Also, check out New York’s Lynn deep jewel tones. Add old-fashioned cream happily settle on drinking your morning Chase Designs’ Jaguar Jungle, Golden Cheetah roses placed into matching pewter vases to coffee in an exquisite cup designed by same! and the Amazonian Jaguar lines. They are augment the richness of the table setting. So, try your hand at the art of table simply exotic and such fun to plan a themed Finish the look off with fl ickering votives setting and have fun with the new trends and, dinner party around. Each of these settings spread around the table in bunches of threes. most importantly, share a great meal with would be striking with rich black or gold The third trend is one that is enjoying fi ne friends. silk napkins, set against bamboo place mats. a welcome revival – simple, clean, white Small vases of single delicate orchids running place settings. Modernized from plain square down the length of the table would capture or round plates to many different fabulous the theme. Take the idea one step further and shapes, basic white gives you so many serving create an African cuisine inspired menu. options, you’ll be plating like a chef in no

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WINETASTINGGATHER A GROUP OF FRIENDS AND A FEW BOTTLES. OPEN, TASTE AND ENJOY.

ome of the best wine experiences guest or couple to bring a bottle that fi ts. This the bottleneck with tape or ribbon. Use a felt we’ve had have been home wine will get everyone in on the fun from the onset. marker to “name” each wine after a guest Stastings. Whether you’re just starting in attendance. to get interested in wine or you’re a seasoned BE PREPARED Now, bring the bottles out and get connoisseur, hosting a wine tasting at home On tasting day, be prepared with glasses, your swirl on. Pass around tasting sheets and offers a great way to increase your wine tasting sheets and pens at the ready. Food writing utensils and let the tasting begin! It’s knowledge. Plus, it’s just plain fun – the is always a good idea, whether you want to best to taste each wine together as a group, perfect set-up to enjoy wine in a comfortable centralize appie preparation yourself, cater commenting openly as you go along. A environment. It’s simple: gather a group of in, or opt for a potluck. It’s a nice touch to couple of ounces per wine is a suffi cient friends and a few bottles. Open, taste and enjoy. coordinate the food with the wine theme amount for tasting; you can always go back Wine tasting does not have to mean and cheese plates never go unnoticed. Also, for seconds later. After a sniff, swirl and sip, formal. In truth, the most memorable do-it- remember to make sure you have enough jot down your thoughts. It can be as easy as yourself tastings we’ve attended (and hosted) wine glasses! In an informal environment, one a thumbs up or down or paragraph prose – have been casual affairs. If your circle of glass per person is suffi cient, though you may spitting is optional. friends is more wine wary than savvy, an want to allow for two glasses each: one for Let the wine discussion roll. With the informal event often proves more inviting. whites and one for reds. wines named after tasters in attendance, you’ll be surprised at how creative – not to mention THEME YOUR TASTING TASTING WITH A TWIST personal – the comments can get, particularly The fi rst step is choosing a theme for As guests arrive, add a twist to the as the evening carries on. After all wines your tasting. Filtering the wide world of tasting. After exchanging pleasantries, squire have been tasted, it’s time for the big reveal. wine into a palatable niche will give your the arriving wines away into an empty room Remove the paper bags, disclose the wines tasting better focus. Two general formats or out of the way spot. To avoid bottle bias and their prices and let the group revisit their that never let a crowd down are focusing and add to the fun, the wines are going to favourite bottles. on one particular wine country or region or be tasted blind – you don’t want everyone Finally, at the end of the night, don’t limiting wines by type, for example, Merlot. to know what’s being sipped until the end forget to decide on a theme and a host for the Alternatively, go the bang-for-buck route of the tasting. When all wines are accounted next tasting. Plus, make sure all the DIY wine and set a price point to hold a value bottle for, sneak off and cover the bottles, wrapping tasters have arranged for a safe ride home. showdown. Announce the theme and ask each each in a brown paper bag fastened around

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IT TAKES CONFIDENCE TO GO UNOAKED.

Now you can enjoy Naked Grape unoaked wines in a 3L cask. Try our Naked Grape Pinot Grigio with its refreshing citrus and tropical fruit flavours, or the bold, rich blackberry and spice flavours of our Shiraz.

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A WINE TASTING AT HOME OFFERS A GREAT WAY TO INCREASE YOUR WINE KNOWLEDGE.

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ENTER TO WIN A CANADA SAVINGS BOND $5,000 VALUE!* enter on line at: winesweeps.com/penfolds contest name: Investment

PENFOLDS: A RICH HERITAGE OF WINEMAKING TRADITION, CONSISTENCY AND EXCELLENCE SINCE 1844.

*Must be of legal drinking age in province of residence. www.penfolds.com Contest closing date: October 15, 2008. No purchase necessary.

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SAMPLE TASTING ONE: BASIC WHITES SAMPLE TASTING TWO: MERLOT AROUND THE WORLD For novices, one of the most exciting aspects of wine is the sheer variety The “young blackbird” grape (the literal French translation) has available. The best way to get to know the wine spectrum is to taste unfortunately become the black sheep of the wine world. Put the various styles side-by-side. This helps build appreciation as well as blame on the movie Sideways or wine trends in general, either way it’s enjoyment, as tasters come to deﬁ ne their individual wine preferences. unfortunate that this noble grape has been notably maligned. Time to A great starting point is to sip on some basic whites. rekindle a romance with Merlot.

DOURTHE 2007 NO. 1 LINDEMANS BIN 85 2007 DEAKIN ESTATE 2004 CASA LA HOYA 2004 SAUVIGNON BLANC PINOT GRIGIO VICTORIA MERLOT RESERVE MERLOT France $17.99 264929 Australia $12.50 220459 Australia $14.99 577395 Chile $15.00 55756 Great mineral, pineapple The popularity of Pinot Ripe plum and blueberry Juicy and soft, this rich and a whiff of cut grass Grigio continues to soar resound in this fruit- and round reserve Merlot wrapped up in an intense, around the wine world forward, easy-drinking pleasantly barrages refreshing style let this and Australia’s Lindemans modern Merlot that would the taste buds with white Bordeaux give the delivers an easygoing, be equally happy on the blackcurrant backed by trendier New World fruity-and-fresh wallet- Wednesday dinner table as minty eucalyptus and Sauvignon Blancs a run for friendly rendition that in the tasting queue. pepper spice. A solid the money. should prove to be a value bottle.

crowd pleaser.

ESTANCIA 2005 DR. PAULY BERGWEILER CHRISTIAN MOUEIX PELLER ESTATES 2005 CHARDONNAY 2006 RIESLING 2005 MERLOT PRIVATE RESERVE USA $19.99 322057 Germany $19.99 141218 France $19.99 369405 MERLOT Lemon, dried mango No white wine line-up A round of Merlot BC $19.99 618322 and walnut skin defi ne is complete without should defi nitely include End the tasting at home, this Monterey Chard Riesling and Dr. Pauly’s Bordeaux and the Moh-ex literally and fi guratively, that displays the bottle off ers the hallmark Mer-low (phonetically with Peller’s PR Merlot, quintessential rich and honeyed, off -dry German speaking) gives a classic an Okanagan bottle supple Chardonnay style balanced by zippy look at the slightly highlighted by raspberry, texture complemented apple and citrus that adds reserved plum, pencil red currant, dark by caramel and oak – up to tasty wine complexity. shavings and tobacco leaf chocolate and ample plus a crisp fi nish. style of the grape. toasty oak.

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 3737 88/29/08/29/08 2:51:272:51:27 PMPM FAST FOOD Here are some easy recipes that will take the guesswork out of your next dinner party. To make it even easier to entertain, the dishes are coupled with wine pairing suggestions. Try any one of these recipes and enjoy a night in with friends and family that will rival any restaurant dining ELEGANCE experience, without leaving you too exhausted to join in on the fun.

TURKEY ROULADES

PFAFFENHEIM BLACK TIE HENRY OF PELHAM FAMILY ESTATE YALUMBA VIOGNIER EDEN VALLEY PINOT GRIS RIESLING BACO NOIR Australia $26.99 34066 France $19.99 750240 Canada $14.86 324814 This wine has a distinctive mineral, A daring and innovative wine from Luring you in with its deep colour and ginger, honey and lychee fruit nose Alsace! A delicate bouquet of pleasant very spicy aromas, this attractively with bits of citrus and buttery vanilla fruitiness and light mineral notes with priced red is a defi nite winner. on the palate. With a silky, smooth a full-bodied, off dry, warm fi nish that Blueberry compote, currant and briar fi nish that lingers it’s just the thing to lingers. Serve this well-chilled with patch fruit on the palate, it is full- pair with turkey or chicken. turkey, chicken or Asian cuisine. bodied and elegant. Outstanding with red fruits and chocolate!

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CHÂTEAU STE. MICHELLE BRUT DOPFF & IRION HOGUE CELLARS FUMÉ BLANC USA $19.99 398198 CRUSTACES D’ALSACE USA $12.79 274829 Straw yellow in the glass with a France $15.99 743963 Ripened peach and guava fruit are beautiful, cascading stream of bubble A light-bodied wine that’s clean and nicely integrated with grapefruit, sage and the evening has begun. With a fresh with fl oral, vanilla and citrus and peppermint notes. The wine is very slight hint of butteriness and aromas. The crisp, mineral fi nish is crisp and smoky with moderate weight fruit and a dry, slightly sharp fi nish this pure and refreshing. You can also easily and a silky richness. Ideal for chicken is a perfect cohort for Cioppino or sip this value wine solo. As for food, salad, oysters or shellfi sh. anything seafood. the cavorting shrimp and seafood on the label say it all!

DELICIOUS CIOPPINO

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The Turkey Roulades can be made ahead of time. With minimal The trick to the Cioppino is to spend 20 minutes a day or two effort, the dish comfortably serves a table of eight. Add a medley of rice ahead making the ﬁ sh stock. The stock made, dinner service becomes and crisp greens and you’ll have a delicious and colourful dinner serving. a mere ten-minute effort. Complement your masterpiece with a crusty Serving Squash Risotto to a hungry crowd requires just a little last baguette and you’ll win anyone over with your culinary efforts. minute stirring to produce al denté results. Quickly steam a few fresh The Carrot Curry is a lovely one-dish meal that involves minimal fall vegetables, take ten minutes to grill a ﬁ sh and you have an amazingly clean-up. Serve with cooked panir or breaded skillet-browned tofu, easy meal that will draw rave reviews. steamed broccoli and Naan bread and you’ll score accolades all around.

CARROT CURRY

RED BICYCLETTE PINOT NOIR BOLLINI PINOT GRIGIO GEHRINGER PRIVATE RESERVE France $16.99 180604 Italy $18.99 611723 RIESLING Cherry red in colour with light ruby Here’s the wine you want for all those BC $15.99 347492 hues and the unmistakable juicy spiced dishes! Fresh and delicate with A Riesling that just has a little bit more aromas of plum and raspberry await lightly perfumed aromas and a crisp, of everything. More mineral and you. Bright and smooth with hints clean mouth texture. Stone fruit and citrus with a bit more weight on the of strawberry jam, the ﬁ nish is soft apple ﬂ avours dominate and a touch palate makes this one a crowd pleaser. and easy. An easy-drinking wine for a of hazelnut at the end is delicious. Finishes dry with a great nectarine variety of foods. twist at the end.

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 4040 88/29/08/29/08 2:51:422:51:42 PMPM SQUASH RISOTTO for recipes, please see pages 104 & 105

LOUIS LATOUR PINOT NOIR PRIMO AMORE RUFFINO ORVIETO CLASSICO France $21.99 69914 SANGIOVESE MERLOT Italy $13.99 31062 Light bodied, easy-to-drink and crowd Italy $12.99 412957 Traditional Italian pale straw-coloured pleasing! This beautiful French red A wonderful little blend from Italy, its wine with a delicate, slightly nutty has fantastic fl avours of cherry and bright cherry fl avours and touch of aroma. Crisp and light, the subtle pear raspberry. Pair this with any appetizer, spice really tease your palate. Balanced and earthy fl avours create a harmony salad, light pasta or fruit dessert and acidity and low tannins make it perfect on the palate and the crisp, well- they will be back for more. for salads, light appetizers or quick balanced fi nish will leave you wanting pasta dishes. That’s Amore! more. At this price, it’s easy to impress the whole party!

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JOHNNY Q SHIRAZ VIOGNIER Australia $14.99 340075 Winemaker John Quarisa’s motto is: “you just can’t take life too seriously.” The youthful, ripe berry ﬂ avours with spice and pepper balance out the oak and succulent tannins. Friends and family will love it served with lamb, hard cheeses and roasted meats.

GODIVA CAPPUCCINO CREAM USA $30.95 296475 Unbelievably rich and absolutely unforgettable is the only way to describe this enchanting cappuccino and chocolate inspired creation. A decadent luxury to enjoy on its own, over ice or added to your favourite hot beverage. A perfect cool weather warm-up!

MARQUES DE GELIDA BRUT Spain $23.99 100420 A crisp, elegant, estate-bottled cava off ering notes of honeysuckle with a dash of peach. Exceptional freshness and a superb liveliness make this sparkler an ideal accompaniment with appetizers and tapas. 90 points Robert Parker

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OKANAGANLOCAL REGIONALITY WINE SPARKS THE TASTE BUDS

kanagan terroir is on the tip Michael Bartier, “is that the variety is much Sandhill 2006 Cabernet Merlot speaks of our tongues like never less important than place.” As Bartier puts volumes of its origin. The blend of Cabernet Obefore. And while we’re not it, “the thing I like most about this wine is Sauvignon, Cabernet Franc and Merlot is the talking a literal mouthful of dirt, sunshine or not the Ehrenfelser, the Chenin Blanc or the southern valley through and through from its topography – the building blocks of “teh- Gewürztraminer, instead I like the peachy and nose-grabbing aromas of robust fruit to a punchy, whar” and the functional French concept of savoury character – the rosemary, thyme and spicy, long lasting fi nish. “The Cabernet comes “wine equals place” – our palates are being sage that characterize wine of this region and I from the most western and hottest exposure,” says primed with regionally specifi c wines. When don’t think these attributes are a coincidence.” veteran winemaker Howard Soon, describing we taste Okanagan wines, we really taste the Sandor Mayer at Inniskillin has been Sandhill Estate Vineyard near Oliver. “This gives Okanagan itself. fermenting the fi nery of select vineyards for it consistent fl avour: blackberry, blackcurrant and Just ask any grape grower or winemaker. more vintages than we can remember. The black pepper.” For the people on the ground, regional estate vineyard, Dark Horse, puts out some Quails’ Gate is an Okanagan standby, uniqueness is paramount. Those behind the thoroughbred fruit and our palates were crafting highly quaffable wines for as many grapes and the barrels see it daily; they’re stampeded by his delicious Pinot Blanc. vintages as we can recall. One of their breathing the air, tasting the fruit, stewarding “The Pinot Blanc at Dark Horse is very well the wine. But to us casual sippers, vinous exposed to the sun, as it’s on the west side of WHEN WE TASTE OKANAGAN diversity within the Okanagan remains much the valley. It warms up early and the sun sets WINES, WE REALLY TASTE of a mystery. As far as regional identity goes, late. Plus, the rocks retain heat,” says Mayer. often when the sticker on the bottle says Getting into reds, Prospect Winery’s THE OKANAGAN ITSELF. “Okanagan,” it skips the part about where 2006 “Red Willow” Shiraz from Black Sage fl agships has been their Chardonnay and it’s exactly the grapes came from. As we dig a Road is not much more than a pitch-n- hard to deny that QG makes one fi ne bottle little deeper, we fi nd wines that can be traced putt away from Inniskillin. “The terroir of of the stuff. “All Quails’ Gate Chardonnay back to very specifi c locales and their tastes Black Sage Road is perfect for Shiraz,” says is sourced from the home vineyards above follow suit. winemaker Wade Stark. “The hot, sunny, the winery – the terroir is dominated by the Golden Mile Cellars’ 2006 Road 13 dry climate shows itself in the bottle, with extinct ancient volcano, Mt. Boucherie, which White is a classic example of dirt in your wonderfully deep tannins, rich berry fruit provides the interesting and exotic soil mix,” glass. “My latest conclusion,” says winemaker fl avours and intense colours. says winemaker Grant Stanley.

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“The central Okanagan area gives good heat through the summer months and the cooling evening temperatures of autumn before harvest allows for ripe fruit with elevated acidity.” Gray Monk is a bona fi de institution in the central Okanagan. One go-to grape is their Gewürztraminer, which fl ourishes in the cooler climates of their vineyards in south Kelowna and close to Penticton. “I really like how both regions complement each other with their different exposure to morning and afternoon sun. Also, both benefi t from the moderating effect from the lakes,” explains winemaker Roger Wong. “By carefully allowing light to reach the fruit on the cool side of the vines (via leaf removal), we enhance the lychee fruit fl avours and the rose petal aromas,” he says. “Our goal with the Gewürztraminer is to retain all of the delicate aromas that we work so hard for in the vineyards.” This goal is common for many grape growers and wine makers in the Okanagan. Enjoy the unique tastes and fl avours of the Okanagan and get out there and explore!

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 4545 88/29/08/29/08 2:51:562:51:56 PMPM CELEBRATE 150 YEARS with

As part of our Anniversary celebration, join us in celebrating 150 years at the home of Canadian Club in Windsor, Canada.

Prize includes an exclusive tour of the Canadian Club Heritage Centre and tasting of the 150th Anniversary Limited Edition, aged 30 years!

Visit www.CanadianClub150.com to enter for your chance to win. Total Prize Value $7,500

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GOLDEN MILE CELLARS 2006 INNISKILLIN 2006 DARK HORSE PROSPECT WINERY 2006 “RED ROAD 13 WHITE VINEYARD PINOT BLANC WILLOW” SHIRAZ BC VQA $16.99 491928 BC VQA $17.99 558429 BC VQA $16.99 842245 The Road 13 white is packed with This Dark Horse Vineyard Pinot Revel in a lush, vanilla-laced nuance pungent perfume and spice aromas, Blanc is a huge mouthful of fl avour, under buckets of tasty plum, fresh yet honeyed and fi nishing with with tropical fruit and melon aromas blueberry and raspberry fruit. Not a lip-smacking zest. Though Bartier busting from the glass. There’s a to be missed is a punchy, spicy kick in aptly connects the fruit and savoury massively attractive weight to this the fi nish. Prospect Winery’s latest attributes of his wine to the climate wine, though perhaps not for the faint off ering is nothing short of a highly and geography of The Golden Mile of tastebud. Not your straight up patio quaff able drop, whether it’s alongside a south of Oliver – and less so to the sipper – this is a wine to contemplate. barbecue or fl ying solo. What’s more, actual grapes involved – we opt for We doubt there’s anywhere else in not a lot of Okanagan Shiraz checks in the easy road and simply connect this the world that can make Pinot Blanc at a price like this. wine to good times. like this.

OKANAGAN TERROIR IS ON THE TIP OF OUR TONGUES LIKE NEVER BEFORE.

SANDHILL 2006 QUAILS’ GATE 2006 GRAY MONK 2007 CABERNET MERLOT CHARDONNAY GEWÜRZTRAMINER BC VQA $19.99 541144 BC VQA $18.99 377770 BC VQA $16.99 321588 By Soon’s deft hand, the two There’s little doubt on our palates that Perfumed aromas of peaches and Cabernets, along with the ultra- this Chardonnay is chock full of fresh super-ripe apricots waft from this consistent Merlot, make up a fl avour fruit aromas and balanced expertly by wine. Before you can open your package that is undeniably ripe a lick of vanillin oak. Food wine, sipping mouth, your palate is consumed by a and perfectly Black Sage. There’s wine or wine with which to just kick pillow of classic rose petal and lychee nothing tame about this wine, from back and enjoy, the brisk charm will ambrosia, markers of the cooler its immense, fruity entrance to a have you smacking your lips for days. climate vineyards that winemaker lingering fi nish marked by spice and “Awesome acidity and freshness,” as Wong works so hard to reveal. A vanilla accents. Huge fl avour, but not winemaker Stanley puts it. gentle spiciness rounds out this Gray too huge a price tag. Monk gem.

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ARTISANBE WARNED – READING THIS ARTICLE AND BREADS ATTEMPTING THESE RECIPES COULD BEGIN A LIFELONG OBSESSION

SAVOURY BRIOCHE WITH GOAT’S CHEESE

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 4848 88/29/08/29/08 2:52:082:52:08 PMPM by Lee Murphy for recipes, please see page 106

The fl our used will determine the texture FOCACCIA WITH and fl avour of your loaf. Different fl ours have MOROCCAN OLIVES different moisture contents even from one day to the next. If your recipe calls for one cup of water, you’ll have to decide if three quarters of a cup is all that is needed that day or if more is required. Again, the more you practice, the more you’ll be able to judge what the dough is telling you. White, all-purpose and unbleached fl ours make a more tender loaf, while bread fl ours and whole wheat fl ours, which have higher protein, make dense heavy bread. Rye, durum and semolina are best combined with all- purpose fl ours and are great for adding texture to a loaf. Salt is a very important part of baking breads. It does add fl avour, but it also slows the fermentation of the yeast, which allows fl avours and texture to develop. Fine sea salt or kosher salt are preferable and fl eur de sel is perfect for fi nishing, giving great crunch to the crust as well as taste. Special equipment isn’t needed to bake a great loaf of bread. A large mixing bowl and an oven will do the job nicely; however, a few tools will make the process a little more enjoyable. A thermometer for testing the temperature of your water before adding e warned – reading this article and There’s nothing like a great slice of fresh it to the yeast and a scale to measure your attempting these recipes could begin out-of-the-oven bread smeared with butter ingredients both help improve accuracy. A Ba lifelong obsession. Baking your and a sprinkle of fl aked sea salt – here’s where baking stone helps turn out a great crust, own crusty loaf of artisan bread may just that patience comes into play – being able to which can be hard to achieve in a home oven be the most satisfying and at the same time wait until it’s cool enough to slice. and, along that same vein, a spray bottle to frustrating, experience of all time and likely To begin with, you’ll need to decide simulate a steam oven works miracles as well. one you will want to attempt over and over on your leavener. You have the choice of Parchment paper and a cooling rack are also again to attain that perfect loaf. packaged yeast (fresh or dried) or a naturally great to have on hand. The secret to great artisanal breads is a occurring wild yeast or sourdough starter. A All breads are literally created equal, good start and lots of patience. Following a good starter can take up to 14 days to build at least in the beginning. Combine the good recipe is important, however the yeast is and develop great fl avour, but is truly worth ingredients in a large mixing bowl and get a living thing and can be a little unpredictable. the work and once you’ve grown a starter you your hands in to form what is known as the That is likely what is so addicting about can keep it alive in your fridge for years if you “shaggy mass.” After you’ve done this once, baking bread – each loaf is different. handle it properly. you’ll know why it’s so named!

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No one knows how to relax and enjoy the moment like we do. Because so few moments look as beautiful as this one. And no wine goes as well with the moment as Peller Estates Proprietor’s Reserve. It’s a name you trust and a taste you love. NO WONDER IT’S B.C.’S FAVOURITE WINE.

Enjoy Responsibly

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The next and maybe most important the fermentation to begin. The time it takes or even lavender. Fresh ground pepper, fi nely step and skill is kneading. This is what forms depends on the temperature in the room and grated cheeses or fresh roasted veggies all add the gluten in your dough and holds your loaf again how the yeast is working on any given interest and wonderful fl avours to your breads. together. Pushing and stretching the dough, day. Once risen, the loaf is then gently punched NOTHING tastes or smells better than folding it back over itself over and over is what down and allowed to proof before being a freshly baked loaf and NOTHING causes builds your dough’s texture. The less you knead prepared for the baking. more pride or swagger in a cook than a the more tender your loaf and the more you Once you begin experimenting with perfectly textured loaf full of fl avour and that knead the denser and chewier it will be. savoury artisan breads your fl avour options are all-important crust. Give these recipes a try and Once your dough is smooth and no longer endless. Fresh hardy herbs added to bread dough begin your quest for perfection! sticking to the table it’s time for it to rise and work beautifully – think rosemary, thyme, sage

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 5151 88/29/08/29/08 2:52:122:52:12 PMPM People have discovered many things in Africa. But a cream liqueur that grows on trees is pretty hard to beat. Smooth and delicious. From the fruit of the African Marula tree comes this decadent cream liqueur. And it’s available in Canada. Discover it for yourself.

AMARULA. THE SPIRIT OF AFRICA.

Amarula is a rare find. Please enjoy responsibly.

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BUTTERS

Combine ingredients for each fl avoured butter as below. Roll fl avoured butter into a cylindrical shape in waxed paper or plastic wrap about 1½ inches (3.5 cm) in diameter, then over-wrap with foil. Refrigerate until fi rm, rolling cylinder a few times as it chills to form a perfect round. Can be refrigerated for up to a week or frozen for up to 2 months. To use from frozen, place in the refrigerator until thawed. Slice into discs while still fi rm and serve with seafood, meats, pasta or vegetables.

ROASTED GARLIC LEMON PEPPER SHALLOT, TARRAGON SUN-DRIED TOMATO MAPLE ORANGE CRANBERRY AND CHIVE Combine ½ lb (250 g) AND CHERVIL AND CAPER BUTTER ORANGE, WALNUT Mash 2 heads roasted, unsalted butter at room Combine ½ lb (250 g) Combine ½ lb (250 g) Combine ½ lb (250 g) Combine ½ lb (250 g) peeled garlic cloves in a temperature with 1 tbsp unsalted butter at room unsalted butter at room unsalted butter at room unsalted butter at room large bowl. Add ½ lb (15 ml) coarsely ground temperature with 1 tbsp temperature with 1 tbsp temperature with 1 tbsp temperature with 1 tbsp (250 g) unsalted butter black, white and pink (15 ml) minced shallots (15 ml) minced sun-dried (15 ml) pure maple syrup, (15 ml) cranberry jelly, at room temperature, peppercorn mix. Stir in and 1 tbsp (15 ml) each tomatoes, 2 tsp (10 ml) 1 tsp (5 ml) sugar and ½ 1 tbsp (15 ml) minced 1 tbsp (15 ml) minced ﬁ nely grated peel from of minced tarragon and capers, 1 tsp (5 ml) tsp (2 ml) cinnamon. Add toasted walnuts and 1 tsp chives, fresh gratings of ½ lemon and some chervil. Add salt and each of smoked paprika ﬁ nely grated peel from ½ (5 ml) grated orange peel. white pepper and salt. Stir freshly ground sea salt. pepper to taste. Roll and ground cumin. Roll orange. Roll and shape. Roll and shape. together with a wooden Roll and shape. and shape. and shape. spoon until blended. Roll and shape.

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NEW WORLD VARIETALS – CARMÉNÈRE, MALBEC, TORRONTÉS, GRAPESPINOTAGE AND STEEN – ARE WORLDS APART IN FLAVOUR

here are a handful of grape varieties just about everything everywhere to see how oak-aged charmers that are divinely drinkable in the world that are so distinct even it does. In BC for instance, there are small even 20 years on. T novice wine drinkers know they’re plantings of Pinotage, some of Malbec and Steen was once South Africa’s most planted something apart. Love them or hate them – Carménère and Chenin Blanc is reasonably grape although it’s being eclipsed by Pinotage as and people do feel strongly, Carménère, common. Pinotage, the most obvious example, wine drinkers world-wide develop a taste for this Malbec, Torrontés, Pinotage and Steen grapes is missing its characteristic aroma and deep, leafy in-vogue grape. Steen is off-dry and crisp and make unique wines that need to be tasted to earthiness when grown outside of South Africa. can be winningly fl avourful with tropical hints of be appreciated. South Africans created Pinotage in 1925 by guava, banana and pineapple. These grapes make wonderfully evocative crossing Cinsault (known as Hermitage in South In Chile, Carménère, once a rarifi ed old wines that drive home the concept of terroir Africa) with Pinot Noir resulting in a hardy, Bordeaux variety, masqueraded as Merlot for or “sense of place” – that unique combo of soil, early-ripening grape that has serious body and an eons. It’s likely that it arrived from France in the climate and topography (mountains, valleys, oceans aroma that’s variously described as bold, bright 1800s mixed in with Merlot vines that are nearly and lakes) that make them so distinctive. Taste and sweet with a spray paint-like pungency. identical in appearance and languished, misnamed a BC or French Chenin Blanc beside a South Plums and dark berry aromas characterize this “Chilean Merlot” until it was offi cially identifi ed African Steen (the Afrikaans word for Chenin and recognized in the mid 1990s. A particularly SIGNATURE GRAPES DO BETTER IN THEIR Blanc) and they’re worlds apart in fl avour. captivating grape, Carménère mingles sweet and NATIVE SOIL THAN ALMOST ANYWHERE With pedigrees that are as curious and ELSE ON THE PLANET. savoury fl avours. Its low acidity highlights sweet interesting as the wines are to drink, these grapes, fruit that tempers and balances the meaty, green true originals or adopted, make likable and even grape, as do earthy, barnyard and forest fl oor pepper, soy and coffee notes. It’s this savouriness great wines that are easy to pick out in blind aromas. As recently as ten years ago, the only that sets it apart and makes it so appealing. tastings. Pinotages we could get our hands on were harsh, In the past decade, Argentina’s wines have South Africa contributes two tasty wines stinky wines. There were better wines being come on like gangbusters, improving by leaps to this particular portfolio: Pinotage and Steen. made but they weren’t coming our way. Today and bounds with each vintage. A white grape, Argentina steps up with dark, earthy Malbec and a new clones have solved the problems of rusticity Torrontés, is a true original. While its name is white grape, the aromatic Torrontés. Neighbouring and the wines are deeply, darkly delicious – the same as Spain’s Torrontés grape, no defi nite Chile brings Carménère to the table. plummy, meaty and a little edgy. The grape is relationship between Argentine and Spanish These signature grapes do better in their versatile and is used to make rosés, sparkling Torrontés has ever been established. native soil than almost anywhere else on the wines and everything from light, inexpensive, Intense, dark and sometimes deliciously planet, although winemakers today are planting easy-drinking reds to big, pricey, full-bodied gamey, Malbec has a through and through

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Enter for a chance to WIN* Cookware from T-fal

Go to www.winesweeps.com/beringer contest name: T-fal or see display location for more details! *No purchase58 www.bcliquorstores.com necessary. Must be legal drinking age to participate.

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French pedigree that is Bordeaux actually. It’s Wine made from this signature grape tends to be about one Pinotage, another may be a big hit. not much loved, much planted or much used in soft and lush with ripe plummy ﬂ avours. Give these ﬁ ve grapes a chance and see how France except as an occasional blending wine. Take a little time and try a few different much there is to admire. They’re distinctive, It grows brilliantly in Argentina where it’s ideally bottles of each of these grapes, on their own immensely rewarding and downright delicious. suited to the hot climate and stony, arid conditions. or in side-by-side tastings. If you’re not crazy

FINCA FLICHMAN CRIOS DE SUSANA LOTENGO TORRONTÉS MISTERIO MALBEC BALBO MALBEC Argentina $13.99 365890 Argentina $13.99 757245 Argentina $19.99 442061 This elegant white is ﬂ oral, fruity, fresh, Chock full of earthy black fruit, vanilla, This fresh, forward, friendly Malbec round and dry with pretty grapefruit, herbal notes and spice with soft and is soft and round with plums, black honey and spice notes. Enjoy on its supple tannins and an appealing ripe, cherries, spice and toasty, gently smoky own or with smoked meat or Indian rustic ﬁ nish. Think barbecue – strip overtones. An excellent value and a and Thai dishes. loin, burgers and ribs. great food or anytime wine.

CASILLERO DEL DIABLO CARMÉNÈRE VIU MANENT RESERVE CARMÉNÈRE WINERY OF GOOD HOPE Chile $13.97 153270 Chile $19.99 596536 CHENIN BLANC Nicely concentrated and robust with This classic Carménère delivers spice, South Africa $13.99 792143 bright blackberry, spice and vanilla black cherry and mocha aromas and Fresh and wonderfully quaff able, this ﬂ avours and handsome coff ee, smoky hits of cinnamon and leather with soft lively Chenin is all crunchy pears with resin, black olive notes with smooth and supple tannins. Bring on the roast hits of citrus, honey, vibrant passion fruit, tannins. A winner with grilled lamb chicken, Gruyère and goat’s cheese. leesy ﬂ avours and easy minerality. Nicely and beef. balanced and seafood-friendly.

RUDERA WINES TEDDY HALL TRIBAL PINOTAGE GRAHAM BECK PINNO CHENIN BLANC South Africa $9.99 135160 South Africa $14.99 208488 South Africa $16.99 260133 This well-priced, simple, everyday Nice ripe, juicy fruit-focused plum and A good value Chenin that impresses wine is an easy intro to Pinotage – dry, berry fl avours mixed with attractive with citrus and fl oral notes, light full-bodied, spicy, peppery, smoky and meaty, sausage notes. Medium-bodied, tropical fruit, good acidity and savoury plummy. It’s mellow, a little dusty and it’s a soft, round accessible Pinotage. oak. Try with fi sh and chicken dishes well suited to barbecue. Great with grilled beef, lamb and or enjoy on its own. chicken too.

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TTASTEASTE 8 FFALLALL 0088 __1-611-61 LPV.inddLPV.indd 5959 88/29/08/29/08 2:52:262:52:26 PMPM WEST VANCOUVER’S NEIGHBOURHOOD FRAÎCHE IDEAS CLASSIC

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ROASTED BABY BEETS WITH ARUGULA, GOAT’S CHEESE AND TOMATO VINAIGRETTE

FRAÎCHE MEAL

raîche’s space is spectactular. Perched, Once you get your breath back, you’ll “renewed neighbourhood classics.” eagle-aerie-like, on the edge of Chip- ﬁ nd Fraîche’s interior open, clean-lined, muted To complement Crave on Main and Fpendale Drive in West Vancouver, the and relaxing with inviting high-backed espresso Fraîche in West Van, Chef Wayne Martin has room’s ﬂ oor-to-ceiling windows frame an leather chairs around mocha linen-clad tables. just announced the opening of his third room, almost unbelievable postcard panorama of the Those of you with the local food channel Crave Beachside. Featuring the same culinary Lower Mainland from Mount Baker to Atkinson on “favourite” will be delighted by the open philosophy as Crave on Main, Crave Beachside Point. The view is the answer to that question, showcase kitchen. The menu is relaxed and is bathed in natural light from patio doors and endlessly asked by Eastern relatives, “How can inviting, highlighting fresh, seasonal and regional skylights overlooking Ambleside Beach and the you stand living in Vancouver with all that rain?” fare described by the award-winning Martin as Hollyburn Sailing Club.

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Proceeds from your purchase of McWilliam’s Wines* will go directly to

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 6262 88/29/08/29/08 2:56:162:56:16 PMPM for recipe, please see pages 107 & 108 Wine and Food

POACHED BUTTER LOBSTER WITH YUKON GOLD POTATO PURÉE AND BASIL BUTTER SAUCE

FRAÎCHE MEAL

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WHITE CHOCOLATE PASSION FRUIT MOUSSE WITH SESAME TUILLES

FRAÎCHE MEAL

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 6666 88/29/08/29/08 2:56:232:56:23 PMPM ’ PERFECT PAIRINGS FOR CHEF STHE FRAÎCHE MEAL CHOICE

RUFFINO RISERVA DUCALE MEZZACORONA PINOT GRIGIO CHIANTI CLASSICO Italy $15.85 312801 Italy $29.99 45195 Light yellow with fl ecks of gold, this This Chianti Classico shows typical wine exudes hints of pear, apple and Tuscan characteristics of violet, melon. With the tiny bit of bubble cherry and plum aromas with hints that tickles your mouth, the soft of white pepper. Massive and elegant apple, cinnamon and touch of lime PAIRS WITH FRAÎCHE APPETIZER fruity core accented by rosemary fl avours sparkle. This versatile gem is ROASTED BABY BEETS and thyme. Full-bodied and well perfect with salads and cheeses. balanced, the fi nish is lush and long.

CAKEBREAD CELLARS LA CHABLISIENNE CHABLIS 1ER CHARDONNAY CÔTE DE LECHET USA $59.98 191437 France $38.99 366609 Lovely pear, fragrant white fl ower Dense fl oral aromas with the and subtle toasty oak aromas wonderful addition of lemon and PAIRS WITH FRAÎCHE ENTRÉE beckon you to continue on. The rich mineral notes combine. The silky POACHED BUTTER lemon zest, melon, white peach and texture and sweetness of honey vanilla fl avours carry you into the take you to the fi nish which is long, LOBSTER refreshingly fl inty, mineral-tinged lingering and ends with a touch of fi nish. Lobster, scallops or shrimp grapefruit. 91 points Wine Spectator simply plead to be paired with this wine! 89 points Wine Spectator

MUSCAT DE BEAUMES DE VENISE PENFOLDS GRANDFATHER PAUL JABOULET Australia $84.26 440214 France $23.99 352088 375ml Grandfather knows best! An array Exceptionally concentrated bouquet of nutty vanillin and aged characters of peach, grape, apricot and mango melds seamlessly with hints of PAIRS WITH FRAÎCHE DESSERT unwind into the full and velvety raisined fruit and malt. Walnuts and charm of this perfectly balanced toff ee ﬂ avours tap a duet on your WHITE CHOCOLATE dessert wine. Serve well chilled palate, while the subtle vanilla oak, with the mousse. Dessert time just slightly dry ﬁ nish ends the long dance. PASSION FRUIT MOUSSE became extra special. Grand! 92 points Robert Parker

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GIN THE MAGIC COCKTAILS OF JUNIPER

LA CONTESSA 1½ oz (45 ml) apple and ginger tea infused gin ½ oz (15 ml) Cinzano Orancio Vermouth ¼ oz (8 ml) Campari dash peach bitters (optional)

Stir all ingredients with ice in a rocks glass, top with ice and garnish with an apple fan and orange zest. Juniper berries, coriander, grains of paradise, angelica, orange peel, cubeb berries, lemon peel, cardamom, cinnamon, nutmeg… all of these wonderfully exotic botanicals may have played a part in your favourite gin. Although the unique gin ﬂ avour comes primarily from juniper, each brand’s speciﬁ c formula is a closely-guarded secret. However, there’s no secret to the formula for these outstanding cocktails created by Chambar’s Josh Pape. He’s shared the recipes with us and here, we share them with you!

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POIRE D’AUTOMNE 1½ oz (45 ml) gin ½ oz (15 ml) pear nectar ½ oz (15 ml) Lillet Blanc Vermouth ½ oz (15 ml) walnut syrup egg white (from 1 egg) dash lemon juice

Pour all ingredients into a Boston glass. Shake vigorously and strain into a coupe-style martini glass, garnish with dehydrated pear chips.

SCHIEDAM COLLINS 2 oz (60 ml) genever gin ½ oz (15 ml) lemon juice ⅛ oz (4 ml) white balsamic vinegar ½ oz (15 ml) fennel syrup 6 blackberries

Muddle berries in a Boston glass, add all other ingredients and ice. Shake and strain into a Collins glass over ice, top with soda, garnish with a fennel top and a blackberry.

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GREAT DEINHARD PINOT GRIGIO LINDEMANS CAWARRA Germany $13.99 473595 SEMILLON CHARDONNAY A little gem from Germany that is Australia $10.50 251892 gentle and lovely. Blossom, citrus Stone fruit aromas with just a touch VALUE and spice aromas abound with a of honey greet you as you raise the pleasant, nutty, lasting ﬁ nish that glass. The crisp citrus of the Semillon lingers on the palate. The value is blends wonderfully with the vanilla just as lovely! creaminess of the Chardonnay. A wonderful fall wine to serve as an aperitif or with chicken and salads.

SANTA RITA 120 PIERRE SPARR GEWÜRZTRAMINER CONO SUR VIOGNIER SAUVIGNON BLANC France $19.99 22822 Chile $10.99 566836 Chile $11.99 275586 A wonderfully lighter style of Here’s a solid wine from Chile at a A wine that is crisp, refreshing and Gewürztraminer, this French beauty fantastic price! Almond, peach and stimulating at an unbeatable value! has hints of grapefruit and lychee on melon fl avours mingle, fi nishing with Fruit blossom and peach aromas the palate with a fi nish that is lingering. a hint of lemon zest that lingers. are delicately balanced by smooth An ideal white wine to pair with your Nicely done. 87 points herbaceous notes on the palate turkey, chicken or Asian cuisine this fall. Wine Spectator and a bright fi nish.

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REDS SPIRITS Qué Syrah/Shiraz! Your friends Try these delicious great-value will think you splurged! fall sippers and mixers.

WYNDHAM ESTATE TANQUERAY SPECIAL DRY MARIE BRIZARD BLACKBERRY BIN 555 SHIRAZ UK $26.75 2691 France $18.99 379396 Australia $17.45 189415 A premium spirit at a bargain The wild blackberry fruits are A medium- to full-bodied wine, price! Select juniper berries, the harvested and macerated in this Shiraz has distinct plum and ﬁ nest botanicals and a quadruple- alcohol to produce a blackberry pepper characteristics with a smooth, distillation process ensure you are infusion. This heavy, rich liqueur lasting ﬁ nish. It pairs perfectly with truly getting the best Tanqueray is perfect for creating those roasted or grilled meats, pasta and can make. Your classic Martini just wonderful wine cocktails or simply hearty stews. became better! pour over your favourite vanilla ice cream.

DON DAVID SYRAH COPA DE ORO CHALMERS CHOCOLAT PORT Argentina $15.99 786020 USA $19.95 529032 Australia $21.95 31369 From the Andes foothills comes Perk up your favourite drink! What better way to come in out of a Syrah full of generous berry Derived from real Mexican Arabica the cold than with a nice soothing aromas and mouthfi lling fl avours beans, this unique combination glass of port. The luxurious taste of cassis, spice and vanilla over of coff ee, vanilla and other exotic of fi ne port combined with the toasty oak. fl avours comes together into one decadence of chocolate creates a delicious spirit. Enjoy it either hot taste that is the best of both worlds. or cold. Excellent value.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 7272 88/29/08/29/08 2:56:362:56:36 PMPM by Lee Murphy OLIVES & OLIVE OIL OLIVES HAVE BECOME AN IMPORTANT AND DELICIOUS PART OF OUR NORTH AMERICAN DIET

mm… olives. Olives and olive acidity it is given extra virgin olive oil status. above your stove! oil have been staples of the Less than 2 percent gives it the virgin status Spanish and French olive oils are MMediterranean diet for centuries and any oils over 2 percent are refi ned and normally not as strong as those from Greece and have now become an important and bottled as “plain old” olive oil. or Italy. When choosing an olive oil, try to delicious part of our North American diet. With its high smoke point, olive oil can match the pungency of the oil with the Olive oil is healthy, rich in monounsaturated be used in almost any recipe that calls for fat. accompanying dishes. For example, oils from fatty acids, cholesterol free and a good source It’s perfect for high temperature cooking and Provence or Liguria are excellent with fi sh of Vitamin E. even deep frying. Extra virgin olive oil on the as they are lighter in fl avour, while oils from other hand has a lower smoke point and is Tuscany or Greece are much stronger and are OLIVE OIL best used for fi nishing dishes, salad dressings perfect tossed with a salad of bitter arugula. There are three main grades: extra virgin, or simply as a dip for fresh artisan breads. A fun way to experience different olive virgin and olive oil. With so many other terms Filtering is the process that clears the oil oils is to host a tasting. Give each guest a thrown around, it’s easy to get confused. of residual solids. Unfi ltered olive oil is cloudy region and ask them to choose an extra virgin, Simply stated, olive oil is made from crushing and deteriorates a bit faster; however, it preferably cold-pressed, olive oil from that and pressing fresh olives which are then usually has more fl avour than oil that has region. Set up the oils as you would a blind separated into juice, oil and water. If the oil been fi ltered. All olive oils are best stored in wine tasting and give everyone worksheets to meets the standards of less than 0.8 percent a cool dark cupboard and defi nitely never mark their fi ndings on.

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Smell, taste, look and mouth feel will all OLIVES options are only limited to your imagination. come into play. Some fl avour characteristics to The only difference between green and It is so simple to create your own blend of look for are peppery, pungent, sweet, nutty, black olives is when they are harvested. Green olives and marinate them to your taste. Try green, grassy, spicy, buttery and fruity. What olives are picked before they ripen on the spicing up your mixture with different herbs you don’t want your oil to taste like: dirt, tree and then cured. Manzanilla, Picholine, and citrus zest or try your hand at stuffi ng earth, burnt, bitter, greasy, musty or rancid. Lucques, Salonenque and Sevillano are all your own olives with blue cheese, almonds Be sure to note colour: green, yellow or brown delicious green varieties. or anchovies – lovely for pre-dinner cocktails. and lastly, mouth feel: thick, rough or clean. Black olives are harvested when fully Try our fabulous tapenade recipe along with a Pool your fi ndings and compare results. ripe and then cured in the same way as green scrumptious olive tart to surprise your family Have artisan bread on hand to clear your palate olives. Nyons, Kalamata, Niçoise, Lugano and and friends with your olive expertise. and wine, of course, as one can only taste so Moroccan are among them. much olive oil no matter how delicious it is. Olives are great to cook with and your

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LC=E;L>M™ ILCACH;FQBCN?;F?( ❖Gifmihjlio^fschnli^o]_mLc]e[l^¬m™ Ilcach[fQbcn_&[h oh@Cfn_l_^qb_[n\__l\l_q_^chnb_<_fac[hnl[^cncih( ❖Nlscnch[jchnaf[mma[lhcmb_^qcnb[hil[ha_mfc]_ni\lcha ionnb_mo\nf_hin_mi`]ilc[h^_l[h^]cnlom( ❖/(.%[f]ibif\spifog_

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hen you pull the cork (or twist the cap) on a bottle of wine, do Wyou ever stop to think how the juice you’re about to pour came to be there? It’s harvest time in BC – the season when the entire work of a year comes together, often in controlled mayhem, when picking time is critical; energy is maintained on just a few hours sleep – and wineries often face some unusual challenges. This year’s long, warm, summer bodes well for the 2008 harvest although even as grapes ripen, frost is never far behind. Ask Naramata’s Rod and Marjorie King, whose can be just as stressful as the event itself. new fermenters to arrive! As it worked out picturesque lakeview vineyard grows for Even a bumper year can be tough to we had only one day to get the fermenters set Sandhill. With fall waiting in the wings, every handle, says Sumac Ridge winemaker Mark and ready before the fruit was in! We were day counts. The Kings even sleep outside to be Wendenburg. He remembers 1993 as the very lucky that everything came together sure they can react quickly to any threat of frost. largest the winery had handled to date. “It perfectly...” Growers, pickers and winemakers learn was completely unexpected,” he says, “We Even when the fruit has made it into how to take such challenges in their stride but had to drive to Washington state to pick up the winery, there’s no guarantee that all will ripening is always a balancing act. Winemakers more tanks for harvest and even rented run smoothly. Everyone has to learn on the – who check sugar levels daily to decide when Vedder Milk tankers for months to job – sometimes the hard way. Jackson Triggs’ to pick – are much more in touch than before, accommodate the overfl ow!” Derek Kontkanen was working in Ontario, says Howard Soon (Peller-Sandhill). “Years ago, we were buying grapes from SOMETIMES, THOUGH, NO AMOUNT OF CAREFUL PLANNING CAN a grower and when we went by to pick we ACCOUNT FOR MOTHER NATURE’S CAPRICE. thought they looked ‘funny’,” says Soon, “as if they’d been already picked. It turns Sometimes, though, no amount of topping a tank of fermenting Riesling. “When out the block had been overcropped so careful planning can account for Mother the head winemaker told me to close the much the year before, the vines just didn’t Nature’s caprice. valve as the tank was getting full, I shut off the produce anything.” “In 2006 we were continuing a pump, not the valve,” confesses Kontkanen. Working the harvest is a visceral, exhaust- signifi cant upgrade to our cellar,” says Mission “All I heard was ‘The valve! The valve!’ ing experience. “Picking” grapes is a euphe- Hill’s John Simes. “New, small oak fermenters and saw the winemaker diving out of the way mism, considering the backbreaking work were expected from Europe. The ‘06 vintage on the top of the catwalk so as to not get hit involved. And while all the action may appear was one of our best ever, with Cabernet by a geyser of foam fl ying out of the top. In to take place on the crush pad, as the augers on Sauvignon ready to be picked relatively early the end, luckily not much was lost: it was the crusher/de-stemmer whirl and the juices in the season. It was very tense when we were mostly foam, but that sure was memorable!” fl ow from the press, planning for the harvest getting ready to pick but still waiting for those Harvesting icewine grapes – what’s left

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... together is better

In today’s busy world it seems there is never enough time to get together with your friends and family. Gallo Family Vineyards would like to offer you a chance to make “getting together easy” with the chance to

Win 1 of 1000 dinners for 4 people at any Moxie’s Classic Grill restaurant.

Visit your local liquor store to ﬁnd details on specially marked bottles of Gallo White Zinfandel and enter on-line at www.clinkclinkpink.com © 2008 Gallo Family Vineyards, Modesto, CA. All Rights Reserved. 80 www.bcliquorstores.com

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once the birds and the bears have enjoyed ning wineries, Gray Monk’s George and equipment and a fair serving of luck all their share – can take place only when the Trudy Heiss have seen it all – from patchouli- contribute to a successful harvest. Plus, there’s temperature drops below 8 degrees C and wearing pickers back in their hippie heydays one other vital ingredient: a good sense of that usually happens in the wee hours of the (they planted the vineyard themselves in 1975) humour – something the Heiss family enjoys morning. Timing is everything, says Tinhorn to near overfl owing tanks in bumper years. in spades. Creek’s Sandra Oldfi eld – and it’s rarely on This year the timing of the harvest will Ultimately, growing grapes and making your side. “There’s nothing quite like having be even more critical – and complicated – as wine is all about people and passion. As they to phone your crew on New Year’s Eve,” says Gray Monk commences a dramatic redevelop- pour their blockbuster 2005 Odyssey Merlot Oldfi eld, “and telling them to show up bright ment of its winery, starting October 31st, to and contemplate over 30 years of harvest eyed and bushy tailed at 5 a.m. – on New be ready for spring ‘09. memories, they just can’t resist one more quip: Year’s Day.” A long ripening season (with no rain or “You ‘Odyssey’ the pair that made this At one of the Okanagan’s longest run- frost), no labour shortages, having the right wine...”, says George.

SUMAC RIDGE MERLOT 2006 GRAY MONK ODYSSEY JACKSON TRIGGS DRY BC VQA $16.99 272781 MERLOT 2005 RIESLING 2007 This medium-bodied red with tasty BC VQA $23.99 501130 BC VQA $13.99 543835 cherry and raspberry notes delivers Lush blue and black fruits fi ll out the This Riesling shows fl oral notes with a perennial good value. Perfect with anise- and spice-tinged palate of this broad citrus palate, zippy acidity and a pasta or hard cheeses. smooth, single vineyard off ering from crisp, clean end – the perfect sipper. Oliver. Fire up the barbecue and play the fi ne tannins off a good steak.

MISSION HILL CABERNET SEE YA LATER RANCH SANDHILL SAUVIGNON SAUVIGNON RESERVE 2006 RIESLING 2007 BLANC 2007 BC VQA $24.99 330506 BC VQA $16.99 579045 BC VQA $17.99 587048 Toasty oak on top with complex Lively, fruity sipper, with lush tropical Crisp citrus and grassy notes. Think layers of black fruit, vanilla, cassis and and citrus tones, guaranteed to make oysters on the half shell or halibut with subtle earthy notes, silky tannins and you a Riesling lover! lemon butter. a lengthy end. Kiwi Simes says enjoy it with (New Zealand) lamb.

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DUMPLINGSWHATEVER THEIR ORIGIN, WHAT’S IMPORTANT IS THAT DUMPLINGS ARE FOUND THE WORLD OVER

he story of the humble dumpling is it may plausibly be supposed to have evolved dumplings made from roughly even measures the classic rags-to-riches tale in the independently in the peasant cuisines of of grated raw potato and sieved boiled Tculinary world. Of lowly birth from various parts of Europe and probably in potatoes. Griessknödel are made of semolina; uncertain origin – at least we don’t have a other parts of the world too.” mehlknödel from fl our; and brotknödel from defi nitive record of it – probably as a lump of Whatever their origin, what’s important bread. Flour dumpling dough is also turned dough, dropped into a pot of boiling stew or is that dumplings are found the world over into wrappers and fi lled with bacon to make soup, inadvertently or on purpose, by some and they seem to come in endless varieties. speckknödel (which are sometimes fried instead curious cook, the dumpling soon grew to Whether they are in their basic form – a of boiled); meat fl eischknödel; white cabbage become a world adventurer. Its travels took dough made from cereals, grains and vegetables krautknödel or chopped leftovers of beef it to the far corners of the earth and along that’s boiled or steamed – or if they are fi lled or sausage. the way it reinvented itself to suit the taste with meats and vegetables then cooked in As you can see, when it comes to of the people it encountered, often becom- diverse ways, cooks never seem to tire of ingredients, dumplings are not a priggish lot. ing a coveted staple and sometimes attaining interpreting this most versatile and democratic Variety is also the theme of the Czech and the hallowed status of being the headliner of of foods. Slavic dumpling called knedlíky which puts important festivities. In Europe dumplings are legion, with leftover bread to good use. Thelma Barer- While I like to think of the dumpling in each region boasting of their own claim to Stein, author of You Eat What You Are, this way, some food historians such as Alan fame. For example, in Upper Austria, observes, “Anything that will form a stiff Davidson, editor of the eminent Oxford dumplings are so popular restaurants hold dough and can be made steamed or poached Companion to Food, believes that the “Dumpling Weeks” when dumplings become seems to qualify: rice, potatoes, many “dumpling is a food with few, indeed no, the mainstay on menus. Reiberknödel, named vegetables alone or in combination, chopped social pretensions and of such simplicity that after the word for grating, are potato or mashed, bread crumbs or cake crumbs,

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EUROPEAN PLUM DUMPLINGS

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 8484 88/29/08/29/08 2:56:592:56:59 PMPM for recipes, please see page 113 Dumplings

brains, liver, ham, smoked meat, marrow - all combined with enough egg, milk and ﬂ our or crumbs to be shaped.” In the inclusive world of dumplings, size also doesn’t matter. The free-formed German spaetzle, literally “little sparrow”; the pasta-related Italian gnocchi or “lump”; and the potato-based Polish kopytka all belong to a happy extended family of miniature boiled dumplings that are eager to sop up whatever sauce you care to toss them into. But that is not to say dumplings don’t have a sophisticated streak. In Hungary, derelye, a cousin of the Russian pierogi, are served on festive occasions such as weddings. In Krakaw, Poland, the pierog is the star of its own festival. And in Glendon, Alberta, the perog was iconically honoured in the form of a 25-foot ﬁ breglass roadside attraction next to the village’s Perogy Café which serves “Ukrainian and Chinese” perogies. This leads us to the Chinese jiaozi. Kin to the Japanese gyoza and

JAPANESE BOILED PRAWN AND CUCUMBER DUMPLINGS

Korean mandoo, jiaozi, in myriad forms, have been a key part of the dim sum repertoire and as such have touched the hearts of emperors and lesser mortals alike throughout the ages. One style of jiaozi, which shape is thought to resemble the gold ingots that were used as currency in the old days, is now ubiquitous holiday fare during Chinese New Year celebrations because they symbolize wealth and prosperity. New luxury dumplings ﬁ lled with high-priced ingredients like foie gras, sharkﬁ n and abalone, aimed at impressing the nouveau elite, are continuing to promise at least a taste of the good life for the aspiring tribe. Back to the European front, cutting-edge kitchens like El Bulli in Spain, Fat Duck in the U.K. and Alinea in Chicago are taking 21st century dumplings to new dimensions. Lucky for us, it seems the meandering journey of the dumpling has HEARTY GAME HEN STEW not yet reached its end. Try your hand at some of our creative and deli- WITH DUMPLINGS cious versions from the world of dumplings.

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THE NEXT GREAT CANADIAN WINE Meet New Proprietor’s Reserve Malbec-Cabernet, a full-bodied red with rich fruit flavours and a deliciously smooth finish. THE “IT” GRAPE HITS THE SCENE Malbec is making quite a stir with Canadian wine-lovers! A-LIST PAIR TOGETHER AT LAST!

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WINE PAIRING FOR GAME HEN CLASSSIC STEW WITH DUMPLINGS

PELLER ESTATES PRIVATE RESERVE FETZER VALLEY ROSEMOUNT GEWÜRZTRAMINER PINOT NOIR GEWÜRZTRAMINER RIESLING BC $17.99 618314 USA $14.99 350843 Australia $13.50 244301 A beautiful wine meant to drink while Crisp acidity, delicate fruit fl avours This crowd-pleasing blend is a stunning it’s young. Brilliant crimson colour with with a touch of residual sugar wine at an incredible price. Light a ripe bouquet of rose petals, fresh complemented by fl oral aromas and straw coloured, medium-bodied and berries and cherries. Cranberries, a just that wonderful richness make succulent with a juicy and slightly touch of apple and the ever-present this Gewürztraminer shine. Pairs sweet taste that fi nishes quite nicely. cherry lingers in the fi nish. A perfect exceptionally well with chicken, cream Ideal with almost anything you can partner to game hen. sauce pastas and salads. think of to serve with it.

WINE PAIRING FOR BOILED PRAWN AND CUCUMBER DUMPLINGS

BANROCK STATION UNWOODED SANDHILL PINOT GRIS LA VIELLE FERME CHARDONNAY BC $17.99 626002 CÔTES DU LUBERON Australia $11.99 455022 With no barrel or malolactic France $13.99 298505 For that great taste of Chardonnay fermentation, the true purity of the Bright pale yellow with fl ecks of without all the wood here’s a rich, fruit shines. Honeydew melon, orange, shimmering green abound in this tropical, citrusy wine with melon and blossom and mineral notes greet you beautifully soft and wonderfully aromatic, peach fl avours. This clean and fresh, and this light-bodied wine surprises balanced French wine. Green fruit, sweet value-priced wine is easy to serve with with fresh apple and passion fruit corn and hazelnuts are fresh on the anything seafood. fl avours. Ideal with prawn and palate and the fi nish is crisp and clean. cucumber dumplings.

WINE PAIRING FOR PLUM DUMPLINGS

CHATEAU DERESZLA TOKAJI JINRO CHAMJINISULRO SOJU GEKKEIKAN PLUM WINE Hungary $46.97 285643 375 ml Korea $9.72 568568 375ml Japan $17.96 46763 This is a delicious, silky and From the fi nest spring regions of Who knew plums could do this? harmonious Tokaji displaying aromas Korea comes Jinro Soju. Produced Made from a unique recipe using of orange blossoms and honey with from the best grains, choicest selected fermented plums, this wine an elegant sweetness and a luscious, botanicals and the purest water, has a refreshingly fruity fragrance with lingering fi nish. Try it with cheese and it is exceptionally light-bodied and a delicate hint of tartness. Enjoy honey or thinly sliced white meats. appreciated for its smooth fl avour. chilled over ice, in various cocktails 95 points Wine Spectator Serve cold with plum dumplings for or with dessert. an exotically diff erent treat.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 8787 88/29/08/29/08 2:57:062:57:06 PMPM CENTURIES AGO, MONKS ACTUALLY TASTED THE SOIL TO PERFECT THE ART OF WINEMAKING.

egend has it that monks who cultivated As for the goût de terroir, Burgundy’s tart is a nod to that delicious French tradition. vineyards in Burgundy centuries ago characteristic soil can equally contribute a rich Lactually tasted the soil in their efforts to earthiness in its reds, a perfect match for a local LANGUEDOC perfect the art of winemaking. Since then, the signature dish like Boeuf Bourguignon and a A crescent-shaped stretch of France’s term terroir has come to embody the particular mineral, even fl inty, style in its Chardonnays. Mediterranean coastline extending from the combination of soil, topography and climate that border with Spain to Provence, Languedoc is results in a unique and special wine. RHÔNE the single biggest wine producer in the world, In France, terroir can refer to a single row Just south of Burgundy lies one of the responsible for more than a third of France’s total of grapevines in a vineyard or an entire wine- world’s most important wine rivers, the Rhône, wine production. growing region, such as Burgundy, Rhône or which runs straight southwards from Lyon for In spite of this, its wines were long Languedoc and each of these regions boasts its 200 km to Avignon. The Rhône valley’s terroir considered inferior, that is until the mid-1980s own unique goût de terroir. changes radically along its length: cooler tem- when the creation of the Vins de Pays d’Oc peratures and steeper terrain in the north lend designation reinvigorated interest in the region’s BURGUNDY themselves well to single varietals such as Syrah wines and encouraged its winemakers to focus Wines produced by Benedictine and and Viognier, while the warmer Mediterranean on quality over quantity. Cistercian monks in the Burgundy region were weather and broad plains in the south produce a Languedoc’s terroir is similar to the prized all over Europe during the Middle Ages. diverse array of red, white and rosé blends. southern Rhône Valley with mild Mediterranean The region continues to produce some of the The most famous Rhône appellation is weather: dry in the summer, wet in the winter. world’s best vintages to this day. Châteauneuf-du-Pape, which translates as the Some of the best vineyards stand on top of Away from the coast in the interior of “new castle of the Pope.” In 1308 the papacy ancient riverbed stones similar to those of France, Burgundy is actually made up of several was relocated to Avignon for 70 years. Popes Châteauneuf-du-Pape. No one type of grape smaller regions, the most famous of which is the encouraged viticulture in the area and today it rules here, except, perhaps, for Chardonnay – Côte d’Or, named after a limestone escarpment is a stronghold of the Grenache and Mourvèdre perfect for sipping on the beaches along the coast. that stretches from Dijon in the north to the grape varieties, leading to wines with strong Another factor that contributes to the river Dheune in the south. The best wines – the earthy or gamy fl avours. region’s distinctive character is Occitan, a unique Grand Crus – come from vineyards grown on the Surrounding the town of Châteauneuf- language that was the preferred poetic choice of “Golden Slope,” the east side of the ridge which du-Pape is a plain with a dense layer of galets, medieval troubadours and is still spoken there falls off gradually to the Saône River valley. reddish glacial pebbles, smoothed over millennia today. Languedoc itself is derived from the Burgundy wines range from rich Pinot by the waters of the Rhône River. The galets “language of oc,” with oc instead of oui meaning Noir in the north to dry Chardonnay in the protect the soil, helping it to retain moisture yes in the ancient tongue. If you care to try your south. In fact, there is a village named during the dry summer months and keeping hand at French cooking, the souffl éd lemon Chardonnay in the southern Mâconnais district, the vines warm by releasing stored heat at night custard recipe in this issue of TASTE is very although apparently it was named after the wine when the temperature can drop drastically. This similar to a Languedoc-Roussillon regional and not the other way around. unique geological feature is one of the secrets to speciality called crème catalane. The landscape is well-suited for walking or unlocking the Rhône valley’s goût de terroir. Say “yes” to trying some of the wines from cycling tours where wine afi cionados can travel The hilly geology of the Rhône also makes these exceptional regions. Whether you want to from vineyard to vineyard, sampling vintages along it ideal goat farming land and contributes signifi - go so far as to actually taste the soil is up to you. the way and staying overnight in one of the many cant production to the country’s goat’s milk and villages that dot the countryside. goat’s cheese stocks. This issue’s leek and chèvre

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 8888 88/29/08/29/08 2:57:102:57:10 PMPM by Joe Wiebe THE TASTE OF THE SOIL

Chauteauneuf-du-Pape vine, Rhône, France.

TASTE 89

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 8989 88/29/08/29/08 2:57:102:57:10 PMPM FALL AU FRANÇAIS

LEEK AND SAVOY CABBAGE WITH CHÈVRE TART

ST MARTIN DE LA GARRIGUE WILLIAM FEVRE CHAMPS PERRIN RÉSERVE CÔTES BRONZINELLEO ROYAUX CHABLIS DU RHÔNE France $20.99 194654 France $29.99 25270 France $17.84 174235 This is French country wine at its Apple, peach and mineral fl avours A fi ne, bright, straw gold colour with best! Gorgeous aromas of black shine through while the structure an elegant nose that shows touches of cherry, earth and a bit of licorice root. is strong and balanced. The fi nish is toast with peach, nectarine and citrus The taste of fl oral, spice and cherry crisp and invigorating with just a hint fl avours. Good balance, full-bodied combined with the lengthy fi nish make of apricot at the end. A wonderful and long, this value-priced Rhône this wine a perfect partner to the leek Chablis with salads, white fi sh or white is a must. 87 points and chèvre tart. chicken dishes. 88 points Wine Spectator Wine Spectator

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9090 88/29/08/29/08 2:57:122:57:12 PMPM for recipes, please see pages 114 & 115

BEEF BOURGUIGNON

ANTELOPE RIDGE MACON VILLAGES DUBOEUF CROZES HERMITAGE LES JALET CABERNET FRANC France $19.49 110122 France $28.99 334235 BC VQA $22.91 735878 Rich, dry white from the Burgundy From the steep slopes of the northern This wonderful, full-bodied red is region with notes of fresh cider, spices Rhône, a beautiful Syrah is born. Full loaded with aromas of black fruit. The and pears. Flavours of white fruits, of jammy blackcurrant and red fruit rich chocolate and blackberry fl avours spices and melon unite on the palate fl avours with a meatiness of texture, are evident in the long, satisfying fi nish. and the fi nish is sleek and long. this is an ideal wine with casseroles, A perfect partner for beef. stews and roasts. 87 points Wine Spectator

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9191 88/29/08/29/08 2:58:392:58:39 PMPM Generation after generation.

Redesicovered and admired.

Th e hallmark of a classic.

Rediscover an Italian Classic

Represented by Charton Hobbs www.chartonhobbs.com p. (604) 420.5009 f. (604) 420-4699

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9292 88/29/08/29/08 2:58:432:58:43 PMPM for recipe, please see page 115

SOUFFLÉD LEMON CUSTARD

CHÂTEAU LA RAME SAINTE GERARD BERTRAND LA BARONNIE DE BARON CROIX DU MONT CLASSIQUE VIOGNIER ROTHSCHILD SAUVIGNON BLANC France $17.99 417154 375ml France $12.99 133579 France $11.98 407536 An intense golden yellow colour is At this price, you might want two! Light straw in colour with just the the fi rst invitation to sip this sweet, Here is a full-bodied, soft wine with fi nest glints of green, this wine opens honeyed treasure. Vanilla, candied a tempting pear citrus nose and just a with aromas of citrus and tropical fruit. fruits and a touch of lemon! 93 points hint of fl oral. Silky, rich mouth feel with Full-bodied and crisp, its invigorating Robert Parker a fi nish that lingers. Serve this wine fi nish is youthful and persistent. Join well chilled with soft white cheeses, up with anything citrus and you have desserts or light appetizers. a winner!

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9393 88/29/08/29/08 2:58:442:58:44 PMPM RAISIN TEA LOAF

APPLE CRUNCH TEA LOAF

AROUNDLOAFING WITH TEA AND SPIRITS

BLANDY’S DUKE BROADBENT CALVADOS MORIN GONZALEZ BYASS OF CLARENCE RAINWATER MADEIRA France $59.95 331454 NUTTY SOLERA Portugal $25.99 280982 Portugal $24.99 611988 An apple-based spirit OLOROSO Full-bodied, rich and softly Clear, dark reddish- made from 38 diff erent Spain $15.99 35204 textured, this Madeira is copper in colour, it types of apples. There is A beautiful tawny-amber the perfect after-dinner breathes classic and very sure to be at least one in colour shines through drink on its own or slip a appealing. Smooth and there that’s a favourite! the glass as the aromas little into your favourite gently sweet with good With its powerful yet of almonds, walnuts and hot beverage and enjoy fresh fruit sweetness. This delicate bouquet, fl owery orange peel greet you. with a special dessert. fi ne Madeira is a great scent and slightly woody Medium-bodied and Tea-time just became partner to bread and fl avour, it’s perfect with slightly sweet with a long, more exciting. cheese plates or dried anything apple. faintly bitter fi nish, this is fruits and nuts. one nutty fortifi ed at one nutty price.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9494 88/29/08/29/08 2:58:472:58:47 PMPM for recipes, please see page 118 ORANGE BERGAMOTWINE & FOOD TEA LOAF

ea loaves tend to stir up memories COINTREAU MCGUINNESS D’EAUBONNE of doilies, granny’s baking and tea France $31.95 6502 VSOP steeping in the pot, with a ticking The exoticness of white fl owers, Canada $22.00 4176 T fruits and spices married with pure D’Eaubonne is a premium blend of grandfather clock counting the minutes in the essential oils from oranges heighten imported, high quality French VSOP background. It sounds a little old and stuffy, but the imagination. Bitter and sweet at and Napolean brandies. Subtle in reality there’s a rejuvenation of the “tea loaf.” the same time, it is more than just a fl avour, depth of bouquet and The reason may be the speed and ease cocktail ingredient. Try a taste on its great value. own or with tea and dessert. with which you can create a custom treat. All you need is one or two bowls, a quick stir, a scrape into a well-oiled loaf pan and voila, you’re a baker extraordinaire. In a little over an hour there’s the “Mmmm” aroma of fresh home baking. All that’s left to do is pull out the mugs and the tea bags, slice the loaf and serve. chat special, consider serving little sips of in Orange Pekoe tea. The Apple Crunch Tea Truthfully though, the tea loaf is the new sherry, Calvados or a smooth, sweet liqueur to loaf would be a superb match with Calvados “cake” on the block. Think about it: so many complement the warm, spicy fl avour of your or a nutty, tawny Port. The Orange Berga- variations, so many different options, all in homespun loaf. mot’s citrus and tea fl avours would shine with a heartbeat that anyone can prepare. What’s Here are a few scrumptious combinations Cointreau or a lovely French brandy. better is that the loaf is no longer married to to contemplate. Try the Raisin Tea Loaf with Spice up your tea time with a few of the teapot. To really make a fall afternoon Madeira, either in a liqueur glass or infused our favourites.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9595 88/29/08/29/08 2:58:512:58:51 PMPM CELLAR-WORTHYWHAT TO LOOK FOR WHEN STOCKING YOUR WINES CELLAR

ritish Columbians’ interest in wine apt to age with grace and dignity than white appear on the back label of the wine bottle or is accelerating and so is the need for wines, although there are many whites that you might read it in a magazine (such as this Bhome wine cellars. Some may choose can also improve tremendously with age. The fi ne publication). Vintages also play a part in to purchase small kitchen units, while others secret is a little research. determining which wines will improve with purchase larger stand-up cabinets or transform Tannins are the astringent qualities found age – a “poor” vintage will not usually age as whole rooms into temperature and humidity in many red wines and “strong tannins” are well as a “good” vintage. controlled wine cellars. Whatever the level of what to look for when aging wines. These Here are a few useful tips to help stock commitment you make, one thing is certain: tannins soften with age and serve to preserve a up your cellar: cellaring wine can be a wise investment. wine’s structure while it evolves in the bottle, When shopping for an aged wine, making it a balanced presentation of textures CHAMPAGNE anything that is more than fi ve years old will and fl avours when the wine is mature. Grapes used to make Champagne are less ripe than their still counterparts, so these TANNINS ARE THE ASTRINGENT QUALITIES FOUND IN MANY beautiful bubbles are high in acidity and age RED WINES AND “STRONG TANNINS” ARE WHAT TO LOOK well. Look for a vintage year marked on the FOR WHEN AGING WINES. bottle and cellar for as long as you can keep yourself away from the cork. likely claim a hefty fee for the luxury of buy- Acidity is more often noticed in white ing an already cellared wine. The solution: age wines such as Rieslings and Semillons and GERMAN RIESLING your own wines. Be prepared for a challenge: balances out the wine as it softens over time. Higher-end versions of Riesling, both the hardest part of this exercise is to not drink Acid is a preservative and it will protect a wine dry and sweet, are generally packed with your cellared treasures too soon. Establish a from spoiling in a bottle. However, even acid structure, acidity and minerality – all earmarks system to keep every bottle for at least two softens over time, so this protection is limited. of a great candidate for aging. years and then replace a bottle every time one Wines need to have potential in order is consumed. to be considered age-worthy and the best AUSTRALIAN SEMILLON So what makes an “age-worthy wine?” way to judge is by a winery’s reputation. If an Look especially to the Hunter Valley for The two components most responsible for established, quality producer announces that good quality Semillons and cellar them to fi nd making wines improve with age are tannins a wine will improve with age, it’s a good bet plush, complex, food-friendly wines just burst- and acidity. Red wines are generally more that it will. Sometimes these helpful tips will ing in ripe citrus and tropical fruit fl avours.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9696 88/29/08/29/08 2:58:542:58:54 PMPM by Mireille Sauvé

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9797 88/29/08/29/08 2:58:542:58:54 PMPM Cellar Wines

WHITE CHÂTEAUNEUF-DU-PAPE AND CHABLIS France and Australia all offer good examples of gradually transforming from powerful, Crafted to reveal the fl avours of the these cellar contenders. rambunctious reds to gracious bold wines earth, these white wines are crisp and steely in exhibiting terroir and complexity. youth and typically will benefi t from several SHIRAZ/SYRAH years in a cellar. Australia and Côtes du Rhône have the SPANISH REDS most established reputation when it comes to Many of Spain’s wines are aged in the RED BURGUNDY AND OTHER FINE PINOT NOIR the success of their Shiraz/Syrah wines. Look wineries prior to release so watch for older Pinot Noir can have the potential to to the Barossa Valley and Margaret River vintages on labels. Best bets include Rioja transform from tight red wine into glorious when cellaring from Australia. (Reserva or Gran Reserva) and Priorat. offerings of savoury delight. But, they can also age very poorly, so do your homework before CHIANTI CLASSICO, BRUNELLO AND OTHER As with all generalizations, there are many stocking up on Pinots for your cellar. SANGIOVESE wines that would be ideal additions to a cellar Wines based in Sangiovese have the abil- that didn’t make this list. You always have the CABERNET SAUVIGNON, MERLOT AND ity to transform rather quickly in the cellar, option of seeking out the sage advice of your BORDEAUX RED giving the rewards of a complex, well-aged neighbourhood Product Consultant. Once Some of the most sought-after wines wine in as short as three to fi ve years. your cellar is stocked, the really hard work on earth are aged Bordeaux and California begins: being patient. Cabernet Sauvignon. Modestly priced versions BARBARESCO AND BAROLO will often age very well in cellars for shorter These robust red wines take periods of time. California, Washington State, a comparatively long time to age in the cellar,

WHERE AUSTRALIAN SHIRAZ BEGAN.

GEORGE WYNDHAM was a man of passion and consummate taste. Wanting to drink “good wine, like the Continental people did” he planted Australia’s ﬁrst commercial Shiraz vineyard in the early 1830s on his Hunter Valley property. And so began Australia’s 170 year love affair with Shiraz. Today we are just as passionate about Shiraz – with its smooth and generous fruit ﬂavour, Shiraz has become Australia’s most popular red wine. You can enjoy our passion with every bottle of our Wyndham Estate™ Bin 555 Shiraz.

This October, Wyndham Estate™ gives you a chance to WIN ONE OF 10 Wyndham Estate™ Experience Packs

At select BC Liquor Stores. Must be legal drinking age. No purchase necessary. Certain restrictions apply. Contest Starting Date is October 1, 2008 and closing Date is October 27, 2008. See participating BC Liquor Stores for Complete Contest Rules and Regulations.

98 www.bcliquorstores.com Please enjoy our products responsibly.

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 9898 88/29/08/29/08 2:58:552:58:55 PMPM Cellar Wines

HERE ARE A FEW VEUVE CLICQUOT SAINTSBURY PONSARDIN BRUT CARNEROS PRODUCTS THAT WILL France $69.00 563338 CHARDONNAY A classic Champagne, the USA $35.99 359281 BE GREAT ADDITIONS lively acidity in this wine Carneros is one of will soften to reveal yeasty the cooler regions TO YOUR CELLAR nutty fl avours and ripe in California, so this citrus fruit after three to Chardonnay is well- fi ve years in the bottle. structured with acidity and minerality. Cellar for two to fi ve years to reveal complexity.

COLTIBUONO JIM BARRY THE COVER MAJELLA CABERNET ROLF BINDER CHIANTI CLASSICO DRIVE CABERNET SAUVIGNON HEINRICH SHIRAZ Italy $22.95 532002 SAUVIGNON Australia $35.99185066 MATARO AND A great example of Australia $28.99 96982 Grown in Australia’s GRENACHE how beautifully a Chianti Famous for his cellaring Cabernet capital, Australia $29.99 598904 Classico can evolve over favourite “The Armaugh Coonawarra, this A Rhône blend from the a short period of time for Shiraz,” Jim Barry crafts structured red wine Barossa Valley, this rich a fraction of the cost of this more approachable boasts concentrated fruit red wine is packed full of other cellar contenders. Cabernet Sauvignon fl avours which will reveal jammy fruit and fl avour Lay down for fi ve to which requires less time themselves over time, diversity. Age in the cellar ten years. to age. Drink within earning this bottle at least for three to fi ve years for fi ve years. fi ve years in your cellar. optimum development.

PENFOLDS BIN COLONIAL ESTATE CAYMUS CABERNET PETER LEHMANN 389 CABERNET SHIRAZ EXPLORATEUR SHIRAZ SAUVIGNON STONEWELL SHIRAZ Australia $40.00 309625 Australia $43.99 323741 USA $89.00 390849 Australia $81.99 611426 Penfolds practically This “Old Vine Shiraz” This structured red is A truly stunning example invented age-worthy from the Barossa Valley is one of the old regulars of a Barossa Valley Shiraz, Australian wines with its rich and full with signature in an established cellar. this concentrated red signature “Grange” Shiraz. berry characteristics. Holding true to its wine will develop for Bin 389 deserves a good A mere two to three reputation, this wine at least a decade in the spot in the cellar too, years in the cellar will opens up to delicious bottle, revealing soft developing beautifully over add to its delight. glory after ten to oak, eucalyptus and six to ten years. twenty years. dark fruit ﬂ avours.

TASTE 99

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BEET CARPACCIO PEPPERCORN PRIME RIB ROAST Makes 4 to 6 servings Serves 6

1 large gold-coloured beet 1 (2-rib) prime rib beef roast, about 4½ lbs (2.5 kg), excess fat 1 large red-coloured beet trimmed ⅓ cup (75 ml) extra virgin olive oil 2 tbsp (30 ml) horseradish-ﬂ avoured Dijon mustard 2 tbsp (30 ml) seasoned rice vinegar 2 tbsp (30 ml) mixed whole peppercorns, crushed ½ tsp (2 ml) Dijon mustard 1 tbsp (15 ml) herbes de Provence ¼ cup (50 ml) pine nuts, toasted 2 tbsp (30 ml) fresh basil, minced Preheat oven to 450 F (230 C). Place beef, rib side down, on a rack in a ¼ cup (50 ml) blue cheese, crumbled roasting pan. Spread Dijon mustard evenly over all sides. Sprinkle with crushed pepper and herbes de Provence. Roast beef in the centre of the oven for 10 Trim beets leaving the root intact. Place in a large pot of water and bring to a minutes to quickly sear in juices. Reduce heat to 275 F (140 C) and continue boil. Reduce heat to medium and gently boil beets until tender but still slightly roasting for 2½ to 3 hours for medium rare. A meat thermometer inserted ﬁ rm when pierced with a skewer. Drain and cool. into the centre of beef registers 140 F (60 C) for rare or 145 F (63 C) for medium rare. Cover loosely with a sheet of foil if meat browns too quickly. For dressing, combine oil, vinegar and mustard in a small bowl and whisk to Transfer beef to a platter when done. Cover and let stand for about 15 minutes blend. Peel cooled beets and slice thinly. Divide slices, alternating colours, before slicing and serving. Serve with Merlot Sauce. among individual serving plates. Sprinkle with toasted pine nuts, fresh minced basil and crumbled cheese. Drizzle with whisked dressing and serve.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 100100 88/29/08/29/08 2:59:042:59:04 PMPM Fall Feast from pages 11 & 13 STEAMED GARLIC GREEN BEANS

Merlot Sauce Steamed Garlic Green Beans Makes 1½ cups (375 ml) ¼ cup (50 ml) olive oil 3 garlic cloves, thinly sliced 2 tbsp (30 ml) olive oil 1 lb (500 g) fresh green beans, trimmed and left whole 1 tbsp (15 ml) butter 6 large mustard green leaves 1 cup (250 ml) celery, diced 2 tbsp (30 ml) freshly squeezed juice from ½ lemon 1 cup (250 ml) carrots, peeled and diced ½ tsp (2 ml) salt 1 cup (250 ml) sweet onions, diced ½ tsp (2 ml) freshly grated nutmeg 2 cups (500 ml) Merlot ½ tsp (2 ml) freshly ground black pepper 2 cups (500 ml) beef stock 2 sprigs each of fresh rosemary, thyme and parsley Heat 2 tbsp (30 ml) olive oil in a small frying pan. Add garlic slices and sauté salt and freshly ground black pepper over medium-low heat until golden, about 10 minutes. Remove with a slotted spoon to a paper-lined plate to drain. Reserve oil. Heat oil and butter in a large saucepan. Add celery, carrots and sweet onions. Sauté over medium heat stirring occasionally until golden tinged. Deglaze Fill a saucepan with water and cook beans until done as you like. Remove with saucepan with Merlot. Add beef stock and bring to a boil. Cover, reduce heat tongs and set aside. Using tongs, plunge mustard greens into saucepan with and simmer for 30 minutes for ﬂ avours to blend. Strain and discard vegetables. boiling water and cook until wilted, about 1 to 2 minutes. Remove and drain. Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper Arrange mustard greens on a heated platter. Scatter steamed beans over top. to taste. Add remaining 2 tbsp (30 ml) oil to reserved oil in small saucepan. Whisk in lemon juice and seasonings. Gently warm, then drizzle over beans and greens. Sprinkle with garlic chips and serve.

WHIPPED POTATOES WITH CARAMELIZED SHALLOTS Serves 6 AMARETTO BRULÉE 6 large russet potatoes Serves 6 5 tbsp (75 ml) unsalted butter 1 tbsp (15 ml) olive oil 2 cups (500 ml) whipping cream 2 cups (500 ml) shallots, peeled and thinly sliced ½ cup (125 ml) granulated sugar 2 cloves garlic, minced 1 tbsp (15 ml) Amaretto liqueur 1 tbsp (15 ml) light brown sugar ¼ tsp (1 ml) vanilla fl avouring 2 tsp (10 ml) well-aged balsamic vinegar (optional) 5 large egg yolks ¾ cup (175 ml) whole milk, heated 3 tbsp (45 ml) granulated sugar Salt and freshly ground white pepper 1½ tbsp (22 ml) Italian parsley, minced Preheat oven to 325 F (160 C). Place fl uted fl an dishes in a 9x13x2 inch/2 L baking pan. Mix cream and ½ cup (125 ml) sugar in heavy bottomed saucepan. Heat 1 tbsp (15 ml) butter and oil in a heavy saucepan. Add shallots and garlic Stir over medium heat until sugar dissolves and mixture comes to a low and sprinkle with brown sugar. Cook over medium heat, stirring often, about simmer. Stir in Amaretto and vanilla fl avouring. Cover and simmer gently for 10 15 minutes. When golden, remove from heat. Add balsamic vinegar and minutes to infuse fl avours. Strain into a large measuring cup. Whisk egg yolks transfer to a small bowl. Meanwhile, combine peeled and quartered potatoes in medium bowl until smooth. Gradually whisk in hot cream mixture just until and water to cover in a large saucepan. Bring to a boil. Cook over medium blended. Return custard to measuring cup and divide evenly among dishes. heat until potatoes are fork tender, about 20 minutes. Drain and return Pour enough hot water into baking pan to come halfway up sides of fl an dishes. potatoes to pan. Shake pan over medium heat until dry, about 1 minute. For Carefully place pan in oven. Bake in centre of oven until custards are almost extra creamy mashed potatoes, press potatoes through a ricer into saucepan. set in centre when gently shaken, about 30 to 35 minutes. Using metal spatula, Add hot milk and remaining 4 tbsp (50 ml) butter and mash potatoes until transfer custards in dishes to a rack to cool. Chill for 3 hours or up to 2 days. smooth and creamy. Add salt and pepper to taste. Fold in parsley and serve To serve, evenly sprinkle each custard with ½ tbsp (7 ml) sugar. Working with with caramelized shallots spooned over top. one custard at a time, hold a blowtorch 2 inches (5 cm) from surface until sugar melts and turns golden brown. Refrigerate until custards are fi rm again and topping is brittle, about 2 to 4 hours.

TASTE 101

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 101101 88/29/08/29/08 2:59:092:59:09 PMPM Heirloom Tomatoes from pages 24 & 27 sprinkle mixture with breadcrumbs. Bake in an oiled baking dish until the ﬁ lling is bubbly and the breadcrumbs are lightly browned, about 20 minutes. If browning too fast, cover the tomatoes with a piece of foil. Remove from the oven and serve hot.

HEIRLOOM TOMATOES STUFFED WITH SPINACH, ARTICHOKES AND CHEESE Serves 8 TUSCAN BREAD SALAD WITH VINAIGRETTE Serves 6 8 large heirloom tomatoes salt for sprinkling, plus to taste 1 loaf day-old coarse-textured bread (Tuscan) 1 lb (500 g) spinach, stemmed and washed, but not dried ½ cup (125 ml) olive oil 1 can (14 oz.) artichoke hearts, drained and chopped 2 tbsp (30 ml) olive oil for sautéing ⅔ cup (150 ml) crème fraîche 6 garlic cloves, slivered 2 cups (500 ml) Monterey Jack cheese, grated 4 shallots, thinly sliced 2 garlic cloves, minced 5 oz (150 g) arugula (about 5 – 6 cups) freshly ground pepper, to taste 1 bunch Italian parsley, leaves only, roughly chopped 2 cups (16 oz) fresh bread crumbs 2 cups (500 ml) grape or cherry tomatoes 1 cup (250 ml) red seedless grapes Preheat oven to 425 F (220 C). Cut a ¾ inch (2 cm) slice from the stem end of ½ cup (125 ml) pine nuts, toasted each tomato and scoop out the pulp and seeds with a spoon. Lightly sprinkle 6 tbsp (90 ml) burratta cheese or fresh mozzarella, optional the insides with salt and invert on paper towels or a wire rack for 20 to 30 minutes. Cook the spinach in a large covered saucepan over medium heat until Cut crust off the bottom and most of the top and sides of bread. Slice loaf wilted, about 2 minutes. Drain in a colander until cool to the touch. Squeeze horizontally into two pieces and brush ½ cup (120 ml) olive oil on all sides. well to remove excess moisture and chop ﬁ nely. In a medium bowl, mix the Broil very brieﬂ y to crisp and lightly colour the surface. Turn over and crisp artichokes, spinach, crème fraîche, cheese and garlic together and season the other sides. Cool. Tear bread into about 2-inch pieces. Place in large bowl. with salt and pepper to taste. Stuff the tomatoes with the artichoke mixture, Drizzle bread with ½ cup vinaigrette (recipe follows) and toss.

The Badia a Passigano Estate is located near Sambuca Val di Pesa in one of the most beautiful and productive areas of the Chianti Classico region in Italy. The abbey was once the home of the Vallombrosano monks and dates back to the 4th century. 6 centuries of history, tradition and passion. 102 www.bcliquorstores.com

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 102102 88/29/08/29/08 2:59:132:59:13 PMPM Take the time to enjoy our wines for recipes, please see page 127 Summer Seafood

Heat 1 tbsp (15 ml) olive oil in large sauté pan over medium-high heat. ½ cup (125 g) butter, cut into ½-inch pieces and placed in freezer Add garlic and shallots and cook until softened but not browned. Add 3 tbsp (45 ml) sour cream tomatoes and grapes and cook until tomatoes are softened. Add to bread 1 tbsp (15 ml) fresh lemon juice mixture. Using same sauté pan, heat 1 tbsp (15 ml) olive oil, add arugula and ⅓ cup (75 ml) ice water parsley and cook until just wilted. Add to bread. Drizzle additional ½ cup (125 ml) vinaigrette over salad mixture, add pine nuts and lightly toss. Divide Add the fl our, cornmeal, salt and butter to a food processor and pulse several among 6 plates and garnish with 1 tbsp (15 ml) cheese each, if desired. times. Whisk together the sour cream, lemon juice and ice water. Add a spoonful at a time to fl our mixture just until the dough holds together. Wrap Shallot Vinaigrette well and let rest for at least 30 minutes or overnight in the refrigerator. Preheat ¾ cup (175 ml) olive oil oven to 400 F (200 C). Roll out dough on a fl oured surface to a 12 inch (30 6 tbsp (90 ml) red or white wine vinegar cm) circle. Trim the edges to make a rough circular shape. Place on a baking 2 tsp (10 ml) honey sheet. (This can be done several hours in advance and refrigerated.) 2 tbsp (30 ml) fresh lemon juice 2 shallots, fi nely chopped Filling salt and freshly ground pepper to taste ¾ cup (175 ml) mozzarella, coarsely grated ¾ cup (175 ml) Fontina cheese, coarsely grated In a small bowl, whisk together all ingredients. Makes 1 cup (250 ml) dressing. ¼ cup (50 ml) basil leaves, cut into thin strips 3 ripe but fi rm medium heirloom tomatoes, thinly sliced freshly ground black pepper

In a bowl, combine the mozzarella, Fontina and basil and toss well. Spread the cheeses over the dough, leaving a 2-inch border. Place the tomatoes over the cheese, overlapping them slightly in rings. Season with salt and pepper. Fold the uncovered edge of the pastry over the cheese, pleating it to make it ﬁ t and leaving the centre uncovered. Bake until the pastry is golden brown, 35 to 45 minutes. Let cool for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. TOMATO GALETTE Serves 8

Pastry 1 cup (250 ml) ﬂ our, placed in freezer for 1 hour ¼ cup (50 ml) yellow cornmeal, placed in freezer for 1 hour ½ tsp (2 ml) coarse salt

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To make stuffi ng, heat oil in a large saucepan. Add Soup diced sweet potato, mushrooms and onion. Dice 1 tbsp (15 ml) vegetable oil potato no bigger than ¼ inch (.5 cm) for ease in ½ large fennel bulb, thinly sliced rolling up in turkey breast. Sauté over medium heat, 2 leeks, washed and sliced into stirring often, until soft, about 10 minutes. Transfer rounds to a large bowl and cool. Stir in remaining stuffi ng ½ onion, thinly sliced ingredients until evenly mixed. 2½ L fi sh stock 2 tomatoes, cubed Basting Sauce 12 to 16 prawns, peeled and de-veined ½ cup (125 ml) unsalted butter, melted 8 to 12 large scallops TURKEY ROULADES ¼ tsp (1 ml) paprika ½ ib (250 g) fresh salmon fi let, cut into Serves 8 salt and freshly ground black 6 pieces pepper sea salt and black pepper 2 lbs (1 kg) boneless whole turkey breasts fi ne dry bread crumbs, optional Combine sauce ingredients in a bowl. Heat oil in large saucepan. Add fennel, leeks and onion. Sauté over medium-low heat until soft, Preheat oven to 350 F (180 C). Prepare stuffi ng and about 10 minutes. Add fi sh stock and tomatoes. basting sauce and set aside. Place both turkey breast Simmer just until warmed. Add seafood and poach halves on work surface with the inside of the breast fi sh covered, just until cooked through, about 5 facing up. Remove tenderloin, if any and reserve for minutes. Ladle into large fl at serving bowls and another use. Using a sharp carving knife, butterfl y season with salt and pepper to taste. meat by slicing down the centre but not all the way through. Then slide knife horizontally from the centre to the right and then to the left, forming an even thickness of meat from one side to the other. Cover with a large sheet of plastic wrap and pound meat to an even thickness with a wooden mallet. DELICIOUS CIOPPINO Remove plastic. Spread stuffi ng mixture over entire Serves 6 surface. Roll up each turkey breast, jellyroll-style. If some stuffi ng escapes, tuck it into the ends of each Fish Stock roll once placed in baking dish. Place fi nished rolls Makes 2½ L seam-side down in a parchment lined baking dish. CARROT CURRY Leave space between rolls for even browning. 3 lbs (1.5 kg) bones of raw white fi sh (halibut) Serves 4 to 6 2 tbsp (30 ml) vegetable oil 1 medium onion, peeled Brush basting sauce (recipe follows) over turkey 1 tbsp (15 ml) vegetable oil and sliced rolls. Place in the oven and bake for 1 to 1½ hours, 2 cups (500 ml) diced sweet onions ½ fennel bulb, trimmed and sliced basting every 15 minutes. Turkey is ready when 3 large garlic cloves, minced 1 leek, white part only, sliced juices run clear and temperature reads 180 F (82 C) 2 tbsp (30 ml) fresh ginger, peeled and 10 peppercorns on meat thermometer. Remove and cover. Let stand minced ½ tsp (2 ml) sea salt 5 to 10 minutes. Cut roll into ½ inch (1 cm) slices 1 tbsp (15 ml) red curry paste 1 sprig fresh parsley and serve with basmati rice and crisp salad greens. 4 cups (1 L) vegetable stock 1 fresh bay leaf 2 cups (500 ml) carrots, peeled and diced 1 cup (250 ml) dry white wine ⅛ tsp (.5 ml) red pepper fl akes Stuffi ng 8 cups (2 L) water 1 cup (250 ml) red split lentils, dried 2 tbsp (30 ml) vegetable oil 1 egg white 2 cups (500 ml) sweet potato or yams, peeled ⅓ cup (75 ml) fresh cilantro, chopped ½ tsp (2 ml) salt and very fi nely diced Rinse fi sh bones. Pat dry and cut into 4 inch (10 freshly ground black pepper 2 cups (500 ml) assorted mushrooms, coarsely cm) pieces. Heat oil in a large saucepan. Add onion, Naan bread (optional) chopped fennel, leek, peppercorns, salt, parsley and bay 1 cup (250 ml) sweet onion, peeled and diced leaf. Sauté over medium-low heat until vegetables Heat oil in a large saucepan over medium-high 1 cup (250 ml) fresh bread crumbs are soft. Add bones and cook with lid ajar for 10 heat. Add onion, garlic and ginger and sauté for 5 1 cup (250 ml) prepared chicken stock minutes. Stir occasionally. Add wine and water minutes until soft and translucent. Stir in curry paste ¼ cup (50 ml) fresh Italian parsley, chopped and bring to a gentle boil. Cover, reduce heat and and 1 cup (250 ml) stock to blend. Add carrots and 1 egg, whisked simmer, skimming off any foam. Remove from the crushed red pepper. Reduce heat to medium-low. 1 tbsp (30 ml) fresh sage leaves, chopped heat and let rest for 10 minutes. Strain through a Cover and cook until carrots are crisp/tender, 1 tbsp (15 ml) fresh rosemary, chopped very fi ne sieve and press solids to extract juice. about 5 minutes. Stir. Add remaining stock and ½ tsp (2 ml) salt Return stock to saucepan. Stir in egg white until lentils and bring to a boil. Cover, reduce heat and ½ tsp (2 ml) ground ginger it turns white. Strain stock through cheesecloth. simmer for 10 minutes until lentils are tender. Stir freshly ground black pepper Refrigerate for up to 3 days or freeze for up in cilantro, salt and pepper. Spoon into individual to 2 months. serving bowls and serve with Naan bread.

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SQUASH RISOTTO Serves 4 to 6

6 cups (1.5 L) chicken stock 2 tbsp (30 ml) canola oil 2 oz (57 g) thinly sliced proscuitto, cut into julienned strips 2 tbsp (30 ml) unsalted butter 2 small leeks, washed, trimmed, and sliced Bring chicken stock to a simmer and cover to keep Continue stirring in remaining stock, until rice 2 garlic cloves, minced warm. Heat oil in a large saucepan. Add proscuitto is creamy but still ﬁ rm to the bite and squash is 1½ cups (375 ml) Arborio rice and sauté until crisp. Remove to a paper-lined plate tender. You may not need all the stock. Stir in 1 tsp (5 ml) dried sage and set aside. Add butter to oil remaining in pan. diced mozzarella and season with salt and pepper 1 cup (250 ml) butternut squash, peeled and Add leeks and garlic and sauté until soft. Stir in rice to taste. Crisp fresh sage leaves in a frying pan diced into ½ inch (1 cm) cubes and sage making sure rice is evenly coated with with a little oil. Scatter on top of risotto with 1 cup (250 ml) ﬁ nely diced mozzarella butter. Gradually stir in heated stock, ½ cup (125 proscuitto and serve. fresh sage leaves ml) at a time. When half of the total stock has been added, add diced squash to rice.

GEORGES DUBŒUF RECOMMENDS MÂCON-VILLAGES & BEAUJOLAIS.

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 105105 88/29/08/29/08 2:59:372:59:37 PMPM Artisan Breads frm pages 48, 49 & 51

SAVOURY BRIOCHE WITH FOCACCIA WITH EASY POTATO COUNTRY BREAD GOAT’S CHEESE MOROCCAN OLIVES Makes 2 oval loaves Makes 1 large round loaf Serves 8 3 large russet potatoes ⅓ cup (75 ml) warm milk 2½ cups (625 ml) warm water ½ cup (125 ml) warm potato water 2¼ tsp (11 ml) active dry yeast 2 tbsp (30 ml) active dry yeast 1 tbsp (15 ml) active dry yeast 1 large egg, beaten ¼ cup (50 ml) olive oil 3 cups (750 ml) all-purpose fl our 3½ cups (875 ml) all-purpose fl our 3½ cups (875 ml) all-purpose fl our 1 cup (250 ml) whole wheat fl our ⅓ cup (75 ml) granulated sugar 3 cups (750 ml) whole wheat fl our 1 tbsp (15 ml) kosher salt 1 tsp (5 ml) kosher salt 4 tsp (20 ml) kosher salt 2 tbsp (30 ml) olive oil 4 large eggs, beaten ½ cup (125 ml) sun-dried Moroccan olives, 6 tbsp (90 ml) butter, softened pitted and chopped Measure all ingredients and set aside. Peel and 3 shallots, peeled and ¼ cup (50 ml) sun-dried tomatoes, chopped quarter potatoes. Boil until fork tender. Drain off fi nely chopped 2 tbsp (30 ml) fresh rosemary, chopped water reserving ½ cup (125 ml). Mash potatoes 1 tbsp (15 ml) unsalted butter 2 tbsp (30 ml) coarse fl eur de sel and measure out 2 cups (500 ml). Set aside to ½ cup (125 ml) goat’s cheese, crumbled 4 tbsp (60 ml) olive oil cool. Sprinkle yeast into cooled reserved potato ¼ cup (50 ml) fresh basil, chopped water and let stand until frothy, about 10 minutes. 1 egg, beaten Measure all ingredients and set aside. Dissolve Combine 2 cups (500 ml) all-purpose fl our, whole- 2 tbsp (30 ml) fl aky sea salt such as Maldon yeast in warm water. Add olive oil. Combine fl ours wheat fl our, mashed potatoes and salt in large Sea Salt* and salt in large mixing bowl. Add yeast mixture mixing bowl. Add yeast and olive oil and mix with to fl ours and mix by hand to form a shaggy mass. your hands to form a shaggy mass. Keep adding Measure all ingredients and set aside. Dissolve yeast Knead mixture on lightly fl oured surface, for about remaining all-purpose fl our in small amounts, only in warm milk and pour into bowl of heavy mixer. 2 minutes. Place dough in a lightly greased bowl, until it begins to form a smooth dough that is Add 1 beaten egg and 1 cup (250 ml) fl our. Mix turning to grease all over. Cover with plastic wrap soft but still holds together. Turn out onto lightly just until combined. Sprinkle with another cup (250 and set in a warm, draft-free place until doubled in fl oured surface and knead dough for about 10 ml) fl our. Set aside to rise, uncovered, for about 30 bulk, about 1 hour. Dough will be very soft. Punch minutes or until smooth and elastic. Place dough in minutes. Surface will show cracks. Add sugar, salt, down dough. a lightly greased bowl, turning to grease dough all 4 beaten eggs and one more cup (250 ml) of fl our. over. Cover with plastic wrap and set in a warm, Mix on low speed using a dough hook until dough Preheat oven to 450 F (230 C). Grease a 12x15 draft-free place until doubled in bulk, about 1½ comes together. Slowly add remaining ½ cup (125 inch (30x38 cm) baking sheet with shallow sides. to 2 hours. Lightly punch down dough. Knead on ml) fl our. Gradually beat in butter until completely Carefully place dough on sheet and stretch to fi t a lightly fl oured surface into a smooth ball. Divide absorbed and dough is smooth. Increase speed to pan. Let rest for 15 minutes. Press fi ngertips into dough in half. Shape each half into an oval loaf medium and mix for 10 minutes longer. Dough will dough to create dimples. Sprinkle with olives, stretching dough all around and tucking underneath be very soft and smooth. Place in a lightly buttered tomatoes, rosemary and fl eur de sel and press lightly to shape. Dust tops with fl our. Place on parchment bowl, turning to butter all over. Cover with plastic into dough. Drizzle olive oil liberally over surface. lined baking sheet. Cover and let rise until almost wrap and set in a warm, draft-free place until Open oven and lightly spray with water or place a doubled in bulk, about 45 minutes. doubled in bulk, about 1½ - 2 hours. small pan of water in the bottom of the oven. This will give the initial rise a boost and help obtain a Preheat oven to 375 F (190 C). Slash tops of loaves Meanwhile, sauté shallots in 1 tbsp (15 ml) butter perfect crust. Bake until browned and bread tests with a serrated knife to help give an even rise and until soft and slightly caramelized. Cool. When 200 F (90 C) with a thermometer in the centre, a more attractive loaf. Open oven and lightly spray dough has risen, lightly punch down dough and about 20 - 25 minutes. Remove to cooling rack for with water or place a small pan of water in the sprinkle cooked shallots, crumbled goat’s cheese 10 minutes before slicing. bottom of the oven. This will give the initial rise a and basil. Knead a few times to incorporate; let it boost and help obtain a perfect crust. Bake bread rest for another 20 minutes. Preheat oven to 375 in oven until browned and bread tests 200 F (90 C) F (190 C). Shape dough into desired loaf and place with a thermometer in the centre, about on parchment lined baking sheet seam side down. 40 – 45 minutes. Remove to cooling rack and let Let rest another 5-10 minutes on baking sheet. cool for 30 minutes before slicing. Slash top and brush with egg wash. Sprinkle with fl akes of sea salt. Bake loaf in oven until browned and bread tests 200 F (90 C) with a thermometer in the centre, about 30 to 40 minutes. If loaf appears to be getting too dark, reduce oven temperature to 350 F (180 C) and tent bread lightly with foil. Remove when done and cool on a rack for 10 minutes before slicing. * Available in specialty shops and fi ne food stores.

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serving plates. Divide and add the baby beets onto the cheese. Toss the arugula with a small amount of vinaigrette or just until seasoned. Place onto serving plate with the cheese and beets.

ROASTED BABY BEETS WITH ARUGULA, GOAT’S CHEESE AND TOMATO VINAIGRETTE Serves 4

12 to 16 baby beets, about 1 inch size (2½ cm), BUTTER POACHED LOBSTER trimmed, cleaned WITH YUKON GOLD and dried POTATO PURÉE 2 tbsp (30 ml) olive oil AND BASIL BUTTER SAUCE Serves 4 Preheat oven to 375 F (190 C). Toss beets well with olive oil and place in Court Bouillon roasting pan. Cover tightly with foil and 2 tbsp (30 ml) canola oil roast until tender, about 45 minutes. 2 carrots, peeled and Remove from oven and carefully peel coarsely chopped while still warm; transfer to a dish, 4 stalks celery, cover tightly and refrigerate until coarsely chopped needed. This can be done up to one 1 leek, rinsed well day ahead. and chopped 1 cooking onion, 6 oz (170 g) plain goat’s cheese peeled and 1 tbsp (15 ml) fresh basil, fi nely chopped chopped 1 head garlic, halved 1 tsp (5 ml) candied lemon peel, bouquet garni fi nely chopped of parsley, thyme, salt and freshly sage and black ground white peppercorns pepper, to taste 1 tomato, quartered 2 cups (500 ml) dry white wine In a small bowl, mix together goat’s 4 cups (1 L) water cheese, basil and lemon peel until well 1 tsp (5 ml) sea salt blended. Season with salt and pepper. 4 lobsters, 1 to 1½ lb (500 - 750 g) each Sun-Dried Tomato Vinaigrette 2 tsp (10 ml) Dijon mustard In a small stockpot, over medium heat, 3 tbsp (45 ml) red wine vinegar add carrot, celery, leek, onion and 3 tbsp (45 ml) sherry vinegar garlic. Reduce heat to medium-low 2 tbsp (30 ml) sun-dried tomatoes and cook vegetables until soft. Add packed in oil, fi nely remaining ingredients except lobsters minced and simmer for 1 hour. Strain and set 2 tsp (10 ml) honey aside. ¾ cup (175 ml) grape seed oil sea salt and freshly Separate claws from body of lobsters ground pepper and clean. Bring the bouillon to a simmer 2 cups (500 ml) baby arugula, rinsed and cook the body for 5 minutes and the and dried well claws for 7 minutes. Remove, drain well and set aside to cool. In a mixing bowl, whisk together mustard, red wine and sherry vinegars, When cool, crack the shells and sun-dried tomatoes and honey. carefully remove the meat from the tail Whisking constantly, very slowly drizzle (cutting lengthwise in half) and claws; the oil into the mixture until blended. set aside covering well with plastic wrap. Season with salt and pepper.

To assemble, take a portion of the blended goat’s cheese and place onto

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Yukon Gold Potato Purée Basil Butter Sauce chocolate until well blended. Fold in 1 ¼ lbs (625 g) Yukon Gold ⅔ cup (150 ml) dry white wine remaining egg whites, followed by the potatoes 1 shallot, fi nely whipped cream until smooth. Swirl in 1 cup (250 ml) heavy cream, minced passion fruit and chocolate mixture. Do lukewarm ⅓ cup (75 ml) white wine vinegar not overmix. Fill glass cups with mousse ¼ lb (125 g) unsalted butter, cut juice of ½ lemon and chill for at least 1 hour or until into cubes ½ cup (125 ml) basil, coarsely cut, ready to serve. Garnish each cup with a ½ tsp (2 ml) sea salt including stems Sesame Tuille. ½ lb (250 g) cold unsalted Rinse the potatoes, place into a butter, cut into Sesame Tuilles saucepan and cover with salted water. small cubes WHITE CHOCOLATE ¼ cup (50 ml) unsalted butter Bring to a boil over high heat. Reduce ¼ cup (50 ml) heavy cream, warm PASSION FRUIT MOUSSE ⅛ cup (25 ml) honey heat and simmer until tender, about 20 WITH SESAME TUILLES ½ cup (125 ml) all-purpose fl our minutes. Drain. In a saucepan, add the white wine, ½ cup (125 ml) confectioners’ sugar shallot, white wine vinegar, lemon juice 4 oz (125 g) white chocolate 1 egg white Peel the potatoes and process through and basil. Heat over medium heat and ⅓ cup (75 ml) passion fruit purée 1 tbsp (15 ml) black and white a ricer or a fi ne-meshed sieve set over reduce to about 2 tbsp (30 ml). Strain. 8 oz (250 g) white chocolate sesame seeds a pot on medium-low heat. Keeping the Over low heat, whisk in the butter, one 2 cups (500 ml) heavy cream potatoes warm at a consistent heat will cube at a time; do not allow to boil. ⅔ cup (150 ml) egg whites Cream butter and honey together. Add allow them to absorb the butter and will When emulsifi ed, whisk in the heavy ¼ cup (50 ml) sugar fl our, sugar and egg white and mix on prevent them from becoming too gluey. cream; set aside keeping warm. low speed, then increase speed to high Slowly fold half of the warm cream into Melt 4 oz (125 g) white chocolate with and mix for 2 minutes. Refrigerate for the potatoes, then slowly fold in the Add the lobster meat to the warm Basil passion fruit purée. Stir well and set 1 hour before use. Preheat oven to butter, once piece at a time. If mixed Butter Sauce just to heat through. On a aside. Melt 8 oz (250 g) of chocolate 325 F (170 C). Line sheet pans with too quickly when adding the cream or warmed serving plate, add a portion of and set aside to cool slightly. Whip the parchment or silicone baking liners. the butter, the mixture will become too the Yukon Gold Potato purée, add the cream until stiff and refrigerate. Whip Spread batter thinly into desired shapes sticky. Pass the potatoes through the heated lobster and drizzle with the Basil the egg whites until soft peaks form. using a stencil or freehand. Sprinkle with fi ne mesh sieve again into a separate Butter Sauce. Garnish with chopped Add the sugar and continue whipping sesame seeds. Bake until light golden saucepan. Cover tightly and set aside, chives and fresh chervil sprigs. until stiff and glossy. Vigorously whisk brown. keeping warm. a third of the egg whites into the

‘‘(…) The colour is deep while the palate is predictably soft and supple with black jammy fruit flavours with sweet, spicy, vanilla notes in the finish.’’ 87 points Gismondionwine.com (2005 vintage)

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 108108 88/29/08/29/08 2:59:502:59:50 PMPM Olives and Olive Oil from pages 75 & 77

OLIVE TAPENADE KALAMATA OLIVE & CARAMELIZED ONION TART 1½ cups (375 ml) pitted olives 3 tbsp (45 ml) lemon zest 1 package frozen puff 2 cloves of garlic pastry, thawed 1 tbsp (15 ml) capers 1 egg, beaten ¼ cup (50 ml) olive oil 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) lemon juice 4 onions, diced 2 cloves garlic, Combine ingredients in food processor minced and pulse until you reach desired 1 tsp (5 ml) fresh thyme leaves consistency or use a mortar and pestle 3 tbsp (45 ml) heavy cream for a rougher ﬁ nish. Serve with crostini. 1 tbsp (15 ml) capers, drained and chopped 1 tbsp (15 ml) lemon zest freshly ground black pepper to taste 1 cup (250 ml) kalamata olives, pitted and chopped

Roll pastry out on ﬂ oured surface, shape into a rectangle and trim off ½ inch (1 cm) strips from each side. Brush egg wash around edges of rectangle and attach cut off strips to edges. Trim excess as needed to create a raised border. Place pastry on parchment lined baking sheet and pierce the middle with a fork to prevent dough from puffi ng up. Refrigerate dough while preparing ﬁ lling. Preheat oven to 400 F (220 C).

Heat sauté pan over medium-high heat. Add olive oil to pan and then add the onions, garlic and thyme. Sauté ﬁ lling, stirring occasionally, until soft and caramelized. Set aside to cool.

Stir cream, capers, lemon zest and pepper into onion mixture and spread over prepared pastry shell. Cover liberally with olives, brush edges with egg wash and bake for 20 to 30 minutes or until pastry is golden.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 110110 88/29/08/29/08 2:59:542:59:54 PMPM MUST BE A

Something extraordinary happens when you share a bottle of Copper Moon.

Made with grapes harvested under a night sky for deliciously balanced

fruit flavours and a crisp finish, it captures the mystery of the night itself.

See the night in a whole new light.

Taste the magic of a Copper Moon.

NEW

TASTE 111

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 111111 88/29/08/29/08 2:59:552:59:55 PMPM Enter to win a $77,000,000 Mountain Bike Adventure

Prize includes: Rocky Mountain Slayer SXC 50 (see it at GIB.ca) 3 day tour for 4 riders with West Coast Freeride Guides – See display in store.

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4PIEWIHVMROVIWTSRWMFP] 112 www.bcliquorstores.com

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To serve, divide portions of game hens onto four soup plates or pasta bowls. Using a slotted spoon, gently transfer a portion of dumplings onto each plate. Add thickened gravy to the broth and vegetables; stir to mix then spoon over hen and dumplings and serve.

EUROPEAN PLUM DUMPLINGS Makes 12 HEARTY GAME HEN STEW WITH CLASSIC DUMPLINGS 5 large russet potatoes Serves 4 1 egg, whisked ½ cup (125 ml) butter, melted 2 large Cornish game hens, spine 3 cups (750 ml) fl our removed and quartered 12 ripe but fi rm Damson plums 1 tsp (5 ml) sea salt 12 brown sugar cubes 2 to 3 slices prosciutto, julienned JAPANESE BOILED PRAWN AND cinnamon 4 ribs celery, sliced CUCUMBER DUMPLINGS 2 large carrots, diced Serves 4 Bread Crumb Coating 1 medium onion, diced Prawn and Cucumber Dumplings ⅓ cup (75 ml) unsalted butter 1 bay leaf 6 oz (170 g) prawns, shelled, deveined, 2 cups (500 ml) Panko bread crumbs 2 cups (500 ml) canned chicken stock coarsely chopped ⅓ cup (75 ml) granulated sugar salt and freshly ground pepper, 1 tsp (5 ml) fresh ginger, fi nely grated 2 tbsp (30 ml) ground cinnamon to taste 1 tsp (5 ml) dry sherry 1 tbsp (15 ml) poppy seed 2 tbsp (30 ml) butter 1 tsp (5 ml) fi sh sauce ¾ cup (175 ml) sour cream or crème fraîche ⅓ cup (75 ml) all-purpose fl our ½ tsp (2.5 ml) sesame oil (if desired) ½ tsp (2.5 ml) salt Dumplings ¼ tsp (1 ml) white pepper, freshly ground Boil peeled and cut potatoes until tender. Drain and 1 cup (250 ml) fl our 1 cup (250 ml) baby cucumber, coarsely grated mash. Measure out 3½ cups (825 ml). Cool briefl y. 2 tsp (10 ml) baking powder 20 round fl our jiaozi dumpling Transfer to a food processor. Whirl potatoes until ½ tsp (2 ml) fi ne sea salt wrappers smooth. Add egg, butter and half the fl our. Whirl 2 tbsp (30 ml) melted butter until blended. Continue adding another cup of fl our ½ cup (125 ml) milk Place half of the prawns on a sheet of waxed just until dough starts to pull away from the sides of 2 tbsp (30 ml) fresh parsley, chopped paper. Fold paper over to cover and pound with the bowl. Turn out onto a fl oured surface. Knead a kitchen mallet until the meat becomes a thick in more fl our until it forms a soft dough smooth paste. Scrape prawn paste into a mixing bowl, add enough for rolling. Season game hen pieces with salt and brown lightly remaining prawns, ginger, sherry, fi sh sauce, sesame in a stock pot over medium heat for 2 minutes on oil, salt and pepper and mix well. Place grated Remove pits from plums and tuck a sugar cube into each side. Drain off excess fat. Add prosciutto, cucumber in a small bowl, sprinkle with a pinch the hollowed out core. Roll dough out on a lightly celery, carrots, onions, bay leaf and chicken of salt and let stand for about 2 minutes. Squeeze fl oured surface with a fl oured rolling pin. Cut into stock. Add more water if necessary until hen and out excess moisture from cucumber, add to prawn rounds large enough to wrap a plum. Dust with vegetables are just covered. Bring to a boil. Reduce mixture and mix well. cinnamon. Place a plum in the centre of the round of heat and simmer for 10 minutes. Using a ladle, skim dough and roll up tightly. To seal, use a little water to off any foam that fl oats to the top of the broth, To make dumplings, place a heaping spoon of fi lling close any cracks. This stage can be done ahead and cover and continue simmering for one hour or until onto the centre of a dumpling wrapper. Brush the refrigerated until ready to cook. hens are fork-tender. edge of the wrapper with some water. Fold the wrapper over the fi lling to form a half moon shape. Bring a large pot of salted water to a rolling boil. Transfer hen pieces to a bowl, cover and keep Gently squeeze out all the air and pinch edges Gently place several plums into the boiling water. warm. Taste and season broth with salt and a together to seal tightly. Repeat until fi lling is used up Return water to a simmer but do not let it boil. As generous grinding of pepper. Bring broth and (about 20 dumplings). the dumplings rise to the surface, continue cooking vegetables to a boil. for 5 or 10 more minutes to make sure the dough Bring a large pot of salted water to a boil. Add is cooked through. While game hen is simmering, make dumplings. dumplings and cook until they fl oat to the surface, Sieve fl our for dumpling, baking powder and salt about 2 minutes. Using a slotted spoon, strain and Meanwhile, melt butter in a large frying pan, then together into a medium mixing bowl. Add melted transfer dumplings to serving bowls. Serve with stir in the bread crumbs, sugar, cinnamon and poppy butter and mix briefl y with a fork to moisten. Add dipping sauce (recipe follows). seeds. Transfer to a large shallow platter. Remove milk and chopped parsley and fold ingredients each plum from the boiling water using a slotted gently into a soft dough. Using a dessert spoon, Dipping Sauce spoon. Place into bread crumb mixture and gently scoop spoonfuls of dumpling mixture and drop ¼ cup (50 ml) light Japanese soy sauce roll to coat. Serve hot with a dollop of sour cream them into the boiling broth. Cover, reduce heat to ¼ cup (50 ml) sake or crème fraîche. low and simmer for 15 minutes without peeking. ¼ cup (50 ml) water While dumplings are cooking, make a roux by 2 tsp (10 ml) Hon’s XO chili sauce or to taste melting 2 tbsp butter in a small saucepan then 2 tsp (10 ml) sugar, to taste adding the fl our and stirring until combined. When the dumplings are done, ladle and add about 2 cups Combine and mix all sauce ingredients in a bowl of only the broth, a bit at a time, to the roux over and heat in microwave for 30 seconds until warm. medium heat, whisking continuously until mixture Stir to ensure sugar is dissolved. thickens like gravy.

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for 30 minutes. Roll out dough and lay baked pastry shell and crumble chèvre into a 10-inch, removable-bottomed over mixture. Whisk together eggs tart pan. Line pastry dough in pan and cream, season with salt, pepper with parchment paper and ﬁ ll with and nutmeg and beat until well-mixed. dried beans or rice and bake shell in a Gently pour egg mixture over cabbage, preheated 400 F (204 C) oven for 15 leek and chèvre mixture. minutes or until the edges are set and lightly browned. Remove the parchment Bake the completed tart about 40 paper and beans or rice and bake until minutes. Let the tart cool slightly. ﬁ rm and dry, about 5 minutes longer. Remove from pan and cut into slices. LEEK AND SAVOY CABBAGE Remove and cool. BEEF BOURGUIGNON WITH CHÈVRE TART Salad Serves 6 Serves 6 Filling 2 heads frisée, rinsed

2 tbsp (30 ml) butter and dried Marinade Pastry 2 cups (500 ml) leek, fi nely sliced 2 tbsp (30 ml) red wine vinegar 1 750 ml bottle red Burgundy 1⅔ cups (400 ml) fl our (white part only) 1 tsp (5 ml) Dijon mustard 1 onion, cut into 7 tbsp (105 ml) cold butter, cut into 1½ cups (375 ml) Savoy cabbage, 2 tbsp (30 ml) walnut or ½-inch slices small cubes fi nely shredded hazelnut oil 2 carrots, sliced 1 egg yolk 2 cups (500 ml) light cream 2 tbsp (30 ml) canola oil 1 head garlic, halved ½ tsp (2 ml) salt 4 eggs 4 tbsp (60 ml) toasted hazelnuts, horizontally 5 tbsp (75 ml) cold water 8 oz (225 g) fresh chèvre chopped 3 bay leaves salt and pepper 3 sprigs fresh thyme Add the fl our and cold butter to a food pinch of nutmeg Whisk together vinegar, mustard and 12 black peppercorns processor and pulse to a coarse sand oils. Toss lightly with the frisée and 4 lbs (1.45 kg) lean beef chuck or texture. Add egg yolk, salt and 3 tbsp Preheat oven to 375 F (190 C). Melt hazelnuts. Serve on plate with warm round, cut into (45 ml) of cold water and pulse until the butter in a non-stick skillet and heat leek and chèvre tart. 2-inch cubes dough gathers into a ball. If needed, add to medium. Sauté leeks and shredded remaining water. Do not over-process. cabbage until soft, remove from heat Remove dough and press into a fl at and set aside to cool. When cool, ball. Wrap with waxed paper and chill spread sautéed leeks and cabbage over

From one very special place.

Two Oceans takes its name from the warm Indian and cold Atlantic oceans that converge along the South Coast of Africa. In the same way the opposing currents swirl and fuse, so Two Oceans blends character with elegance to create our range of crisp whites and smooth reds. www.twooceanswines.co.za

Represented by PMA Canada. Please drink responsibly. 114 www.bcliquorstores.com

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 114114 88/29/08/29/08 3:00:013:00:01 PMPM To marinate, combine all the ingredients including the meat. Cover with plastic wrap and refrigerate for 12 hours, tossing the meat occasionally. Strain the beef and the vegetables from the marinade, reserving the liquid. Separate the meat from the vegetables. Pat dry beef and discard vegetables.

The Stew 2 tbsp (30 ml) olive oil SOUFFLÉD LEMON CUSTARD ½ lb (225 g) smoked slab bacon, Serves 6 to 8 cut into ½-inch pieces 8 tbsp (120 ml) unsalted butter, 2 cups (500 ml) pearl onions, peeled room temperature 2 carrots, sliced 1 cup (250 ml) sugar ¼ cup (50 ml) fl our 6 large eggs, 3 cups (750 ml) veal or beef stock separated 2 tbsp (30 ml) tomato paste 1 cup (250 ml) fresh lemon juice (about 8 lemons) In a large Dutch oven, heat 1 tbsp (15 pinch of salt ml) of olive oil over medium heat. Add ⅔ cups (150 ml) fl our bacon and cook until transparent (not 1 tsp (5 ml) grated lemon zest brown), about 5 minutes. Remove 1¼ cup (300 ml) whole milk bacon with a slotted spoon and set 1 cup (250 ml) whipping cream aside. Season beef lightly with salt and pepper and working in small batches, Preheat oven to 350 F (176 C). With add meat to the pot and brown well on electric mixer, cream butter and sugar all sides. Remove meat and set aside. at high speed until fl uff y. Reduce speed Heat oven to 275 F (135 C). Add pearl to medium and beat in one egg yolk onions and carrots to the pot and cook, at a time, beating after each addition. stirring occasionally, until they start to Add lemon juice, salt, fl our and lemon brown (about 5 minutes), adding more zest and mix by hand until just barely oil if necessary. combined. Stir in milk and cream and mix by hand again. (The mixture will Lower the heat to medium-low. Sprinkle look lumpy). the fl our into pot and continue to cook for another 5 minutes. Add bacon and In another large mixing bowl, beat egg beef and mix well to incorporate fl our whites on low speed and gradually add and vegetables. Add reserved red wine remaining sugar. Increase speed to high from the marinade, beef stock and tomato and beat until mixture forms medium- paste. Season with salt and pepper. Bring soft peaks. to a boil, cover and place into oven. Cook until the meat is fork tender (about 2 Using a large rubber spatula, gently hours). Remove the cover and cook for an fold in a third of the egg whites into additional 15 minutes. the custard mixture. Gently fold in the remaining whites until barely combined. The Garnish (Some of the whites may still be fl oating 1 tbsp (15 ml) olive oil on top which is fi ne.) Do not overmix. 1 lb (500 g) cremini mushrooms, Pour the mixture into a 10-inch cake cleaned, trimmed pan or similar dish that is at least 2 and cut into quarters inches high. 1 tsp (5 ml) garlic, chopped fi nely Place pan into a deep baking dish fi lled salt and freshly with warm water to about about one ground pepper third of the way up the sides of the cake pan. Bake until the custard is barely For garnish, heat olive oil over high set, about 40 to 50 minutes and the top heat in a large skillet. When hot, add is well-browned. Use a large serving mushrooms and sauté until brown spoon to serve the souffl éd custard, and juices have evaporated (about 8 making sure each serving has some of minutes). Add garlic and season with the custard as well as the souffl éd top. salt and pepper. Add mushrooms to Garnish with fresh berries, optional. beef and stir to combine.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 115115 88/29/08/29/08 3:00:043:00:04 PMPM WHAT’SFOOD AND WINE EVENTS FROM THE FARMS, THE ISLANDS VINEYARDS AND KITCHENS OF BRITISH COLUMBIA SEPTEMBER 19-21 GOING ON Cowichan Wine and Culinary Festival, Cowichan Valley A weekend of food, wine, music and fun LOWER MAINLAND SEPTEMBER 21 begins on Friday night at the Oceanfront Chefs for Life, Grand Resort and Marina and continues SEPTEMBER 7 Goldﬁ sh Paciﬁ c with tours, tastings, theatre, music and 3rd Annual BBQ on seminars. Download the map and travel Kitchen the country roads from Shawnigan Lake to the By-Pass and BC Duncan visiting wineries, cheese producers, BBQ Championship, Chef William Tse hosts this year’s a cidery and more. wines.cowichan.net Langley 12-course sit-down dinner with vintage wines selected to complement each Teams with names like Mad Cow and course. The culinary talent preparing

SEPTEMBER 21 Northern Lights make for an afternoon this year’s fundraiser include chefs from Vancouver Island of barbecue like you have never seen – Vancouver and Whistler – Chef Melissa Feast of Fields, defi nitely nothing grilled. Everything is Craig, Chef Ernst Dorfl er, Chef Thomas Victorian Epicure slow cooked. Competing in categories Haas, Chef David Hawksworth, Chef for judging include Chicken and Pork Scott Jaeger, Chef Don Letendre, Chef Vineyard Dale Mackay, Chef Frank Pabst, Chef Pino FarmFolk/CityFolk’s gastronomic picnic Butt, Ribs and Brisket and this year an “Anything But” category. The Pacifi c Posteraro, Chef Hidekazu Tojo and Chef supports local farmers, vintners, brewers, James Walt. friendsforlife.ca/chefsforlife.html chefs and restaurants and is an opportunity Northwest BBQ Association sets the to taste produce from the Islands and rules and qualifi ed judges determine across the province. It’s a fundraiser that the winners. Information at Langley’s SEPTEMBER 25 sustains education and community projects Well Seasoned – a gourmet food store. bbqonthebypass.com Chilean Wine Festival, and brings locally grown food and produce Rocky Mountaineer to our tables. feastoffi elds.com Station, Terminal SEPTEMBER 7 Avenue SEPTEMBER 26 Feast of Fields, Diversity makes this year’s festival Bite of Nanaimo, UBC Farm an experience of fl avours. Tasting Beban Park stations celebrating cool climate Syrah, Carmenère, regional terroir and icon Auditorium A FarmFolk/CityFolk afternoon An annual gourmet food festival with wines highlight Chile’s latest vintages. celebrating local, fresh, seasonal foods chefs serving choice bites from their Silent auction and raffl e for a trip to Chile. which contribute to the health of the menus. theatreone.org winesofchile.org/wine-regions planet. Returning to UBC Farm after fi ve years in the Fraser Valley, this year’s SEPTEMBER 28 festival brings farmers, vintners, brewers, NOVEMBER 6-10 10th Annual producers and chefs together providing Cornucopia, the opportunity to mingle with other Whistler Saltspring Island foodies and learn about sustainable, local Apple Festival food. feastoffi elds.com With a history of apple growing dating This annual extravaganza of all things back to 1860, Saltspring Island has bragging wine and food will appeal to all tastes. rights. If you make it to the Island for the The festival includes gala dinners, wine 10th Annual Festival, you will soon hear tastings and seminars, dinners and local about more than 350 varieties grown on chefs preparing menus to dazzle. Bring the island, the organic growers cultivating your taste buds to Whistler and enjoy these fi ne crops, the identifi cation of the mountains with a range of activities to varieties and much more. tantalize. whistlercornucopia.com saltspringmarket.com/apples

116 www.bcliquorstores.com

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FROM NORTH TO SOUTH AND EAST TO WEST, THE FALL CALENDAR IS A CORNUCOPIA OF SAVOURY EXPERIENCES. STAY NEAR HOME OR TRAVEL FAR AND YOU’LL SEE WHAT WE MEAN.

OKANAGAN VALLEY OCTOBER 25 20th Annual Apple SEPTEMBER 13 Fair, Kelowna Naramata Bench Tailgate Party, Township 7 Winery The BC Orchard Industry Museum at the Laurel Packinghouse on Ellis Street Local chefs pair up with Bench wineries celebrates the apple harvest. Taste for this popular South Okanagan event. new varieties and old favourites in a Real tailgates, a grazing picnic atmosphere family friendly environment. 10am-3pm. and great food and wine make this kelownamuseum.ca a memorable evening featuring new releases from the wineries and live music. Chefs from Naramata Heritage Inn & Spa, Hillside Estate Barrel Room, Okanagan Herb Co. and The Bench Artisan Food Market. naramatabench.com OCTOBER 2 - 12 Okanagan Fall WineFestival

A great time of year to visit the Okanagan Valley and experience the busy grape harvest, take in winery tours, plan lunches and winemaker dinners or attend a concert in a vineyard with friends and family. This annual harvest festival celebrates the diversity and ﬂ avours of the Okanagan. thewinefestivals.com

OCTOBER 5 Festival of the Grape, Oliver

All day, family fun event, noon to sundown showcasing over 34 wineries and 17 food vendors. Enjoy face painting, the Grape Stomp, live entertainment and community pride. oliverchamber.bc.ca

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 117117 88/29/08/29/08 3:00:103:00:10 PMPM Tea Loaf recipes from pages 94 & 95

APPLE CRUNCH LOAF RAISIN TEA LOAF ORANGE BERGAMOT TEA LOAF Makes 12 slices Makes 12 slices Makes 12 slices

2 large apples, peeled and cored 1 cup (250 ml) golden seedless raisins 1 medium size navel orange ½ cup (125 ml) canola oil 2 cups (500 ml) strong black tea 4 cups (1 L) strong bergamot-fl avoured ¾ cup (175 ml) granulated sugar ½ cup (125 ml) canola oil black tea (such as Earl Grey) 2 large eggs 2 large eggs 1¾ cup (425 ml) lightly packed brown sugar 1 tsp (5 ml) vanilla extract ¾ cup (175 ml) light brown sugar ½ cup (125 ml) canola or saffl ower oil 2 cups (500 ml) unbleached bread fl our 2 cups (500 ml) unbleached bread fl our 2 large eggs 2 tsp (10 ml) baking powder 1 tsp (5 ml) ground cinnamon 2 cups (500 ml) unbleached bread fl our 1½ tsp (7 ml) ground cinnamon ½ tsp (2 ml) baking soda 1 tsp (5 ml) ground cinnamon ½ tsp (2 ml) salt ½ tsp (2 ml) ground nutmeg ½ tsp (2 ml) baking soda ¼ tsp (1 ml) baking soda ¼ tsp (1 ml) ground cloves ¼ tsp (1 ml) salt ½ cup (125 ml) pitted dates, chopped ¼ tsp (1 ml) salt 1 cup (250 ml) dried cranberries ½ cup (125 ml) toasted walnuts, coarsely ½ cup (125 ml) dried apricots, slivered ½ cup (125 ml) chopped pecans, toasted chopped icing sugar, optional orange wedges, optional icing sugar, optional Streusel Topping Place raisins and hot tea in a bowl. Set aside to soak coarse brown sugar, optional 2 tbsp (30 ml) fi nely chopped walnuts for up to 8 hours or until raisins are plumped. Drain 2 tbsp (30 ml) granulated sugar off tea reserving ½ cup (125 ml). Preheat oven Place whole orange in a deep saucepan and cover 2 tsp (10 ml) ground cinnamon to 300 F (150 C). Generously grease an 8x4 inch with strong steeped bergamot tea. Bring to a boil. 2 tsp (10 ml) unsalted butter (1.5L) loaf pan with melted butter. Refrigerate pan Reduce heat to medium and cook covered for 1 to let it solidify. Dust with fl our shaking out excess. hour. Remove from heat. Drain off tea. Slightly cool Preheat oven to 300 F (150 C). Generously grease orange. a 9x5 inch (2 L) loaf pan with melted butter. Combine ½ cup (125 ml) of the reserved tea, oil, Refrigerate pan to let it solidify. Dust with fl our eggs and brown sugar in a bowl. Whisk together Preheat oven to 300 F (150 C). Generously grease shaking out excess. Shred apples using the large until blended. Sieve fl our, cinnamon, soda, nutmeg, a 9x5 inch (2 L) loaf pan with melted butter. holes of a box grater to make about 1 cup cloves and salt together. Add wet ingredients and Refrigerate pan to let it solidify. Dust with fl our, (250 ml). Combine oil, sugar, eggs and vanilla in a gently stir together. Fold in raisins and apricots. shaking out excess. large bowl. Whisk together until evenly blended. Scrape into prepared pan. Bake in the centre of Stir in grated apple. Sieve fl our, baking powder, preheated oven for 1½ hours. Loaf is done when Cut orange into small pieces and remove any seeds. cinnamon, salt and baking soda together. Stir in cake tester inserted in centre comes out clean. You should have about 1½ cups (375 ml). Place dates and walnuts. Add to apple mixture and fold Remove and cool in pan on a rack for about 15 orange pieces along with any juices that may have together just until combined. Batter will be stiff . minutes before turning out of pan and cooling collected in a blender with sugar, oil and eggs. Whirl Scrape into prepared pan. completely. Dust with icing sugar. until blended and smooth. Sieve fl our, cinnamon, soda and salt together in a bowl. Add orange Combine streusel topping ingredients in a small mixture and gently stir together. Fold in cranberries bowl. Stir to blend and sprinkle over top of batter. and pecans. Scrape into prepared pan. Bake in the Bake in the centre of the oven for about 1 hour and centre of oven for 1½ hours. Loaf is done when 20 minutes. Loaf is done when cake tester inserted cake tester inserted in centre comes out clean. in centre comes out clean. Remove and cool in pan Remove and cool in pan on a rack for about 15 on a rack for about 15 minutes before turning out minutes before turning out of pan and cooling of pan and cooling completely. completely. Garnish with slivers of fresh orange wedges, a drizzle of icing sugar mixed with water and a sprinkling of coarse brown sugar, if desired.

118 www.bcliquorstores.com

TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 118118 88/29/08/29/08 3:00:113:00:11 PMPM BC LIQUOR STORES SPECIAL EVENTS JOIN US AT 39TH & CAMBIE, OUR FLAGSHIP VANCOUVER STORE, AS WELL AS OUR OTHER SIGNATURE BC LIQUOR STORES, IN SEPTEMBER, OCTOBER AND NOVEMBER FOR THESE COMPLIMENTARY EVENTS.

SEPTEMBER Enjoy the Creamy TUE “Back to School” with SAT Celebrate Film with THU SAT B-Live with Bacardi Stamp of Australia [yellow tail] Indulgence of Carolan’s White and Gold 02 Parents! Relax with a 13 [yellow tail] fesTiVal 09 Spoil yourself! Try Carolan’s 25 Meet the Bacardi Brand 6:00-9:00pm complimentary fi ve-minute 1:00-4:00pm celebrates the everyday! 5:00-8:00pm and sumptuous desserts 2:00-5:00pm Masters and taste their shoulder and scalp massage with Come and enjoy an afternoon of and hors d’oeuvres. Enter to win a freshly mixed cocktails. Enjoy some samples of Hardy’s Stamp wines tasting delicious hors d’oeuvres and $200 spa gift certifi cate. tasty food pairings while you enter and appetizers. Who said “Back to watch our favourite movies paired to win one of three high-end MP3 School” season had to be stressful? with our wines. McWilliams’ Hanwood players! FRI Estate Blind Wine Tasting At Signature Stores Captain Morgan Ooh La La 10 FRI THU 3:00-6:00pm - 39th & Cambie, Vernon, Spiced Rum’s Pizza Try the full line up of George Langley, Meadowtown and Orchard NOVEMBER 05 Program 18 Duboeuf wines, and win a trip 4:00-8:00pm 3:00-6:00pm Park (Kelowna) Premium Whisky Meet Captain Morgan to Paris Hotel in Las Vegas! Take the McWilliams’ taste test for SAT and his Morganettes and sample Release your chance to win a $200 M&M 01 All Signature BC Liquor spiced rum and cola. Enter to win 9.30 Around the World Meats gift certifi cate, perfect for Stores plus Dunbar, one year’s supply of pizza and taxi FRI UNTIL SOLDOUT with Baron Philippe de Thanksgiving! Complimentary Peninsula Village and rides, perfect for the hard-working appetizers served at 39th & Cambie. university student! 19 Rothschild Richmond Brighouse 2:00-5:00pm Taste elegant Bordeaux and Don’t miss this opportunity to obtain Vin de Pays d’Oc wines by Baron Taste Peter Lehmann incredibly rare and highly collectible SAT Wines SAT Sip & Savour with Masi de Philippe Rothschild paired with drams from Scotland and all over Wines French appetizers and enter to win a 11 Try the rich, fruity taste of the globe. 06 Try this line of premium trip for two around the world! 3:00-6:00pm Australia’s Peter Lehmann 3:00-5:00pm Italian wines paired with wines alongside complimentary Best of BC Fall Release delicious Italian cuisine presented by appetizers. FRI Preview Tasting Experience the a guest sommelier. SAT 07 TICKETS AVAILABLE Botanicals of Bombay Regional Heroes 5:00-6:30pm SUN MID-OCTOBER. 20 Sapphire 12 Tasting - Presented by &7.30-9.00pm SEATING IS LIMITED. Wines of Italy 2:00-5:00pm Taste and learn the history 1:00-4:00pm THU Wine Australia Meet the skilled winemakers from The Italian Chamber of THU and secret ingredients behind 16 Wine Australia will feature the top vineyards in BC and be one 11 Commerce invites you to Bombay Sapphire Gin. 4:00-7:00pm 5:00-7:00pm FRI a new selection of Aussie of the fi rst to sample their limited delight your palate with 10 24 wines from a diff erent 4:00-7:00pm edition, premium wines. fabulous varieties of wines paired region each day! Play with food provided by François Antinori’s Cucina FRI “Australia’s Wine Tasting Challenge” Best of BC Fall Release Gagnon from CinCin Ristorante. Italiana SAT 26 Bella Catering’s Chef on-site to win a prize or visit All Signature BC Liquor 4:00-6:00pm ww.wineaustralia.com/regionalheroes 08 Adriana Vescola, will toss 9.30 Stores plus Dunbar, Caulfeild Okanagan Spring and bake delectable pizzas along to play the game online! UNTIL SOLDOUT and Peninsula Village. Our FRI Breweries with a sampling of classic Antinori Best of BC Fall Release Quintessential Barossa 12 Rediscover the refreshing wines. FRI features a collection of award- 3:00-6:00pm taste of Okanagan Spring Enjoy the acclaimed Barossa winning, wines. Shop early while beer and learn more about the 17 Valley wines of St. Hallett quantities last! history of this local brand as you 4:00-7:00pm paired with Aussie-inspired enjoy complimentary appetizers appetizers. SAT Flavours of Bacardi prepared by Chef Coconut. OCTOBER Taste the rainbow of 15 Bacardi Flavours, shaken up BC Liquor Stores’ Wiser’s Canadian 3:00-6:00pm in cocktails by the Bacardi Discover Premium SAT SAT Whisky FRI SUN 2005 Bordeaux Brand Masters. 12 14 Scotch 04 Release 18 Try this best-selling whisky 2:00-5:00pm FRI SAT This event takes place on 9.30 All Signature Stores plus with perfectly paired 19 20 UNTIL SOLDOUT THU Beaujolais Nouveau September 12, 14, 19 and Dunbar, Caulfeild and appetizers and take a peek at the 2008 Release 20 at Signature Stores in Peninsula Village Wiser’s Truck, complete with special 20 Savour the freshness of the Lower Mainland. Check our 9.30 The annual Bordeaux release retrofi tted whisky barrels, located in Beaujolais Nouveau’s 2008 website at www.bcliquorstores.com UNTIL SOLDOUT is fi nally here! Don’t miss the the 39th & Cambie parking lot! bottlings – these limited for exact dates, locations and times. opportunity to obtain your share edition French beauties only come Craig Johnstone, Brand Ambassador of our 2005 collection – the Get Barefoot and Have out in November. for Highland Park, Macallan and the most highly-rated, sought-after SUN Famous Grouse guides you through a Good Time! vintage perhaps in history! The full 700 Years of Tuscany in a nosing and tasting of some of the 19 Taste the true value of FRI collection will be available at 39th & 2:00-5:00pm a Glass fi nest drams in this family of whiskies. California wine with the Cambie. For other store selections, laid-back, easy-going fl avours of 28 Unearth the history of please see our website at www. Barefoot, a top-selling wine family, 4:00-6:00pm three big, lush Tuscan bcliquorstores.com enjoy complimentary fall food pairings. Chiantis and authentic Italian artisan breads, olives and cheese.

*Event information is accurate at time of printing. Please visit www.bcliquorstores.com or contact the store for up-to-date information.

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TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 119119 88/29/08/29/08 3:00:133:00:13 PMPM TTASTEASTE 8 FFALLALL 0088 _ 661-1201-120 LPV.inddLPV.indd 120120 88/29/08/29/08 3:00:143:00:14 PMPM