0 4 0 0 0 1 3 5 8 2 4 9 2 8 WINTER 2018 W THE SPIRIT SHARING OF intertime AND EVENINGS TOGETHER EVENINGS AND com PAIRINGS, FINGER FOODS SPIRITS AHEAD SURGE REDISCOVER CHILE ENTERTAINING PROFILE TRENDS TRENDS f o rts The spirit of sharing Warm up with our new issue, filled with delicious, easy-to-make recipes. We also have original takes on your trusty favourite recipes, and presentation ideas that will get your guests talking! Cocktail and wine pairings are a must, and our advisors have done all the homework for you — you’re all set to have a welcoming and wondrous winter!
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177611-UMBERTO-SAQ-ANG.indd 1 2017-12-04 09:56 page NO. 14
CONTENTS NUMBER 04 – WINTER 2018
Cover photo: Maude Chauvin
ON THE ENTERTAINING TRENDS 100% LOCAL PROFILE AGENDA 12 30 48 58 WINTER WARMTH COFFEE’S THIRD WAVE DOMAINE LES BROME CHILE: WINE AND 09 GOURMET FOOD DATES FOR YOUR DAYBOOK 26 33 FRIDAY NIGHT, TASTING FINE SPIRITS INTERVIEW TREAT YOURSELF TO A RECIPES WHAT’S NEW GRAND CRU COFFEE! 38 54 BOURBON CHEF JONATHAN 65 10 LAPIERRE-RÉHAYEM COCKTAIL OF QUEBEC USEFUL TIPS COCKTAILS SAQ MOBILE APP FEATURES 28 INSPIRE MEMBERS INFO SHOULD YOU STORE YOUR 40 WINE IN A CELLAR? SUNNY DAYS 29 46 SCREW-TOPS! THE ART OF MIXOLOGY: page Maryline Demandre NO. 21 Vincent Thuaud page NO. 44
SAQ.COM/MAGAZINE BUY ON SAQ.COM It’s easy, it’s safe, and you get free in-store delivery with purchases of $75 or more. SAQ.COM/clickandpickup 5 THE SPIRIT OF SHARING / WINTER 2018 GUIDE TO WINES AND SPIRITS THE SPIRIT OF SHARING ISSN 2561-1593 SCATTERED THROUGHOUT THE MAGAZINE, THE FOLLOWING TASTE TAGS DIRECTOR – EXPERIENTIAL MARKETING – SAQ SERVE AS YOUR WINE GUIDE, PROVIDING DETAILS ABOUT EACH OF THE Sandrine Bourlet WINES AND SPIRITS FEATURED. MANAGER – MARKETING STRATEGY AND BRAND POSITIONING – SAQ Frédéric Leclerc TASTE TAGS / WINES PUBLISHER – SAQ Johanne Morrisseau • light • full-bodied • full-bodied CONTRIBUTORS – SAQ • fruity-fl oral • woody • dry Éric Bertoldi, France Martel, Simon Paillé, • fresh • structured • fruity-woody Julie Perreault, Isabelle Plante and the SEE Category Management team THE RECIPE ON GROUPE TVA, PRESIDENT AND CEO • • medium-bodied light • light France Lauzière • fruity-spicy • dry • semi-dry MANAGEMENT SAQ.COM • plump • subtle • fruity TVA Publications Inc. Custom Publishing Division TVA PUBLICATIONS INC. • medium-bodied • medium-bodied • rich General Manager Robert Renaud • woody • dry • extra sweet thethe Director, Omnichannel Content & Strategy • velvety • fruity-fl oral • exotic fruit Karine Charbonneau Editorial Content Team Catherine Elie, Myriam Huzel, Gassendie Jocelyn, Pascale Navarro, Juliette Ruer Manager, Design Studio and Print Diane Gignac TASTE TAGS / SPIRITS Project Managers Andrée-Anne Gauthier, Elodie De Smet Creative Director (Contributor) Sonia • Light • Thick and oily • Unique Bluteau (Madore Atelier) Art Director Louis- • Supple • Wood and vanilla • Intense Philippe Verrier Graphic Artist Blanca Arellano Illustrator Valérie Bertrand Art Direction, Digital QuebecQuebec RROYALOYAL • Subtle • Rustic • Iodine and smoke Platforms Guillaume Boudreau Editorial Staff Rémy Charest, Johanne Depelteau, Myriam • Balanced • Powerful Huzel, Gassendie Jocelyn, Pascale Navarro, • Refi ned • Full Véronique Rivest, Mylène Tremblay Translator • Fruity and spicy • Assertive My-Trang Nguyen Fact Checkers Gilberte Drouin, My-Trang Nguyen Copy Editor and Proofreader Donna Jensen Photographers Maude Chauvin, Dominique Lafond Food Stylist Blake Mackay ICONS / COCKTAIL SPIRITS Prop Stylist Caroline Simon ADVERTISING REPRESENTATION Sabrina Boucher: 514-254-6000, ext. 5115 SALES COORDINATOR Ingrid Martinez PRODUCTION Head of French Revision Alain Bénard Director of Operations Johanne Perron Head of Copywriting Negotiations Mélanie Turcotte Researcher, Visual Content Emmanuelle Neaut Supervisor, Photo Department Domenica Rendina Team HERE’S TO A HEALTHY PLANET! Manager, IT Department Serge Mercier PRINTING A MAGAZINE THAT RESPECTS WE SAVE: THE ENVIRONMENT TC Imprimeries Transcontinental YOURS TO PROUDLY ENJOY Printed on Rolland Enviro satin, 944 trees = 2 football fields SAQ CUSTOMER SERVICE containing 100 percent post- Montreal: 514-254-2020 consumer fibres, made from 138,549 kg CO2 = annual emissions by 46 vehicles Elsewhere in Quebec: 1-866-873-2020 biogas energy and certified FSC®, All correspondence should be addressed to: EcoLogo, Processed Chlorine Free 3,445,351 litres water = 1 Olympic-size swimming pool 1010 De Sérigny, 5th Floor, Longueuil, Quebec, and Ancient Forest Friendly™. The J4K 5G7, 514-848-7000, [email protected] following chart illustrates how 827 GJ = annual energy consumption of 7 households THE SPIRIT OF SHARING, published four times we’ve protected the environment, a year, is produced by TVA Publications inc. depending on the Rolland product 42,237 kg garbage = 3 garbage trucks Custom Publishing Division, in association with used, then compared with the use the following SAQ departments: Marketing; of virgin paper: Purchasing and Merchandising; Communications; 179 kg NOX = emissions by 1 truck in 553 days Quality Management; Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier SPARKLING MAPLE SYRUP Avenue, Montreal, Quebec, H2K 3V9. THE AND SPIRIT OF SHARING is a registered trademark + BLACKCURRANT + CIDER + of the Société des alcohols du Québec. LEMON JUICE Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices for products in the magazine are subject to change 100% without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. PRESENTED BY THE Limited quantities. No layaways are permitted. Prices are subject to change without notice.
177924-Cocktail-SAQ_AN.indd 1 2017-12-13 14:31 DID YOU KNOW? All SAQ bistro profits earned at SAQ-sponsored ON THE AGENDA events and festivals are remitted in full to these ITALIAN WINE STYLE organizations. SINCE 1964 NOT TO BE MISSED
FAN THE FLAMES OF YOUR PASSION FEBRUARY 22 TO MARCH 4 AND HEAD TOWARD EXCITING DISCOVERIES. THAT’S EXACTLY WHAT THE SAQ HAS IN STORE FOR YOU BY ASSOCIATING ITSELF MONTRÉAL EN LUMIÈRE WITH WINE AND GOURMET FAIRS TAKING Premiered in 2000, MONTRÉAL EN LUMIÈRE has gradually grown into one of the big- PLACE THROUGHOUT QUEBEC. AND WHEN gest winter festivals in the world. It rings THESE EVENTS ALSO SUPPORT WORTHWHILE up 1,300,000 visits annually from fans CAUSES, WE AT THE SAQ TAKE EVEN MORE eager to experience life during Montreal’s PRIDE IN OUR PARTICIPATION. winter season. On offer is a unique pro- gram combining the performing arts as well as outdoor family activities and the AUBIN - memorable Nuit Blanche. There’s also a fine-dining extravaganza with Montreal’s UNTIL FEBRUARY 11 top chefs and their counterparts from five continents. Included are culinary and wine events to suit every taste and budget.
©FRÉDÉRIQUE MÉNARD montrealenlumiere.com
MARCH 2 TO 4 ©AUDET PHOTO ©AUDET CARNAVAL DE QUÉBEC You still have a few days to experience action, adventure and activities at the Carnaval. Night parades, a canoe race, snow-and-ice sculpture competition and so much more. carnaval.qc.ca MONDIAL DES CIDRES SAQ This is a great opportunity to meet and greet the 20 or so Quebec artisanal cider-makers and discover the wide range of cider styles – sparkling, still, dry, ice, flavoured. The event also features a cocktail bar serving one-of-a-kind cider-based drinks, and gourmet food stations that offer cheeses, char- cuteries, and tapas prepared by a leading chef. Saturday is Nuit Blanche, highlighting sparkling ciders and eye-popping Born UnIQUE cocktails. Delectable tidbits are also on the menu. DISCOVER mondialdescidres.com SAQ : +155051 more information about #Campofiorin50 St. Patrick’s Day activities and other event suggestions. A CAMPAIGN FINANCED PURSUANT EEC REGULATION NUMBER 1308/13 SAQ.COM/MAGAZINE 9 THE SPIRIT OF SHARING / WINTER 2018
177613-BTOLO-SAQ-ANG.indd 1 2017-12-04 09:17 WHAT’S NEW IT PAYS TO USE YOUR SAQ INSPIRE CARD* SINCE THE PROGRAM’S LAUNCH: • More than 2 million members have benefited from personalized offers. • A total of 76.9 million points have been accumulated. QUEBEC ROYAL • And 49.4 million of which have been redeemed. Be sure to redeem your own points! TAKES THE • Millions of personalized deals have been offered each week in your Inspire newsletter CROWN! and on the mobile app.
LAUNCHED ON SEPTEMBER 7, THE “LET’S TO GET THE MOST OUT OF IT, USE THE SAQ APP ©SOPHIE MOREL ©SOPHIE CREATE A COCKTAIL FOR QUEBEC” CONTEST Ça finit ENDED ON DECEMBER 12. THE GLITTERING José Gaudet and Julie Bélanger of bien la semaine (TVA) were the contest NEW ON THE SAQ APP: • Your profile and purchase history CROWN WENT TO THE QUEBEC ROYAL. ambassadors. The public was invited to taste A DEFINING MOMENT: QUEBEC NOW HAS ITS the three finalists at home and vote for their • The Spirit of Sharing magazine VERY OWN SPECIAL COCKTAIL, LIKE MANY choice online. • Now available on tablet devices OTHER PARTS OF THE WORLD!
CONTEST MOREL ©SOPHIE More than a 1,000 recipes were submitted. A selection committee of 12 pro- FAST FACTS fessional mixologists prepared, taste-tested and evaluated 150 cocktails during the first round, then chose 16 semi-finalists. Fifty Inspire members whittled down the number down to 3 finalists. The public then voted for their 1,000 favourite and crowned the Quebec Royal. The selection criteria included ori- MORE THAN 1,000 ginality and ease of preparation. Also, the drinks had to be prepared in less RECIPES SUBMITTED than 5 minutes using standard kitchen equipment.
150 SEMI-FINALISTS 50 INSPIRE MEMBERS TASTED AND JUDGED THE COCKTAILS DOWNLOAD YOUR SAQ APP AND: • Keep your Inspire card on hand to accumulate points. 50,000 • Consult your exclusive personalized offers plus your points CLOSE TO 50,000 PEOPLE balance, and maximize your purchases. VOTED FOR THEIR FAVOURITE • Scan the products, add your favourites, locate an SAQ store, and more!
THE APPLICATION IS AVAILABLE AT:
WINNING COCKTAIL: THE QUEBEC ROYAL *Note: Data as of November 17, 2017, accrued since ©SOPHIE MOREL ©SOPHIE Created by Jean-René Lebel, the Quebec IN SAQ BISTRO Royal was crowned Quebec’s Cocktail, the Inspire program’s launch in October 2015. Check our upcoming During an in-store tasting on November 17, members of the public were also propelled to the top by 43% of the votes. events. A number able to enjoy sipping the three top contenders: the winner, of course, but Find the recipe at SAQ.COM. of SAQ bistro offer also the Quebec Sour by Jonathan Cha and Maryse Fillion, and the Fleur de ©MARIE DES NEIGES MAGNAN NEIGES ©MARIE DES Quebec Royal Lys by Marie Thore. Tasters then voted for their favourite. tastings. ENTERTAINING
WHEN THE MERCURY DROPS, WHAT’S MORE PLEASURABLE THAN KEEPING WARM INDOORS AND SHARING DISHES AROUND THE DINNER TABLE? OPPORTUNITIES ABOUND FOR GET-TOGETHERS IN A COZY SETTING, EITHER AT THE COTTAGE OR IN TOWN.
PHOTOGRAPHY MAUDE CHAUVIN
FOOD We suggest giving your favourite dishes a different look. Comfort-food lovers will appreciate our mac-and-cheese bites. Eaten with your fingers, they are ideal with aperitifs. And place the raclette pie in the centre of your table – it’s guaranteed to wow the guests! On Valentine’s Day, spoil your special someone with our chocolate-hazelnut fondue. Wintertime also means Academy Awards night in front of the TV, dining on stuffed endives with a good sparkling wine. During spring break, why not make a dinner of hearty burgers from leftover stew? And finally, there’s our tasty, uncomplicated Easter brunch: crepes with smoked salmon and roasted fruit. A fancy feast, wouldn’t you agree?
DRINKS Winter calls out for reds – although whites, rosés and sparklers come in handy whenever you can’t wait for spring! Here for you to discover are interesting cuvées from South Africa and Portugal. No doubt you’ll also want to indulge in familiar wines from France, Spain or Italy, not to mention beer, port and spirit essentials as you snuggle up by the fire…
DISCOVER other wines from Germany WINTER at SAQ.COM/MAGAZINE
warm $14.85 th VILLA WOLF Pinot Noir, Pfalz QBA Red wine / Germany 13087555 / 750 ML
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Prices are subject to change without notice. 13 THE SPIRIT OF SHARING / WINTER 2018 SPORTS NIGHT AT THE COTTAGE, WHET YOUR APPETITE BY WATCHING HOCKEY OR ALPINE-SKIING COMPETITIONS. SIMPLICITY IS THE OPERATIVE WORD HERE.
FREE STYLE For a different take on mac and cheese, use your favourite recipe to make… muffins! Cook the macaroni in mini portions, using non-stick silicone moulds or, failing that, parchment paper. Use bread crumbs for crust, placing them at the bottom of the moulds. To serve, arrange them on a tray. These macaroni bites are just right for a TV night, and for lunch any day.
WHAT TO DRINK WITH THESE MAC-AND-CHEESE BITES Beer lovers will be happy with the light notes of fruit and spices in Schneider Weisse Original. If you prefer wine, you won’t go wrong with classics like the Domaine Cibadiès Chardonnay, with woody and toasty aromas and a hint of butter. Rosé would make a surprising and refreshing match. Dry and mellow, the Borsao Rosado Selección exudes aromas of white flowers and red fruit. Its acidity responds well to the dish’s fatty side.
$11.75 $14.85 BORSAO $3.35 DOMAINE ROSADO SCHNEIDER CIBADIÈS SELECCIÓN WEISSE Chardonnay, Grenache, MAC-AND-CHEESE BITES ORIGINAL Pays d’Oc IGP Campo de Borja, DO See recipe on page 65 White ale / Germany White wine / France Rosé / Spain 10398913 / 500 ML 12284741 / 750 ML and at SAQ.COM/MAGAZINE 10754201 / 750 ML
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DISCOVER 0 0 7 3 7 3 9 8 0 1 6 2 0 6 0 3 4 4 3 6 6 0 0 0 1 7 2 2 0 8 4 1 2 4 2 3 1 2 0 7 3 9 more pairings for these mac-and-cheese bites Prices are subject to change without notice. 15 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE RACLETTE PIE See recipe on page 65 and at SAQ.COM/MAGAZINE
APRÈS-SKI RACLETTE IS A CLASSIC COLD-WEATHER DISH, CONVIVIAL AND IDEAL FOR SHARING A MEAL WITH FRIENDS!
PIE, CHEESE AND COMPANY Raclette pie is easy to make and, with a green salad, makes a great meal. Ham and mushrooms add a nice touch, either in the preparation or as an accompaniment. You’ll find several types of raclette cheeses in grocery stores, some flavoured with beer, fruit or spices. Incidentally, Quebec produces excellent raclette cheeses, like Griffon, Religieuse and La Belle Humeur. And Comtomme or Gré des Champs are good substitutes. When it comes to raclettes, just make sure to use a rich, fragrant and very firm cheese.
WHAT TO DRINK WITH THIS RACLETTE PIE An unusual blend of Chenin Blanc, Chardonnay and Viognier, the A.A. Badenhorst will make an excellent match. Its generous texture – and peach-and-apricot notes – will echo those of the cheeses. So, you’d rather have a red? Even with a cheese-based dish, try the fruity Canti, slightly redolent of currant, strawberry and raspberry. If you can’t decide between red and white, the Languedoc rosé Cazal Viel will suit just fine. Made from Syrah, Grenache and Cinsault, all red fruits to be sure, it provides enough mellowness to complement the pie.
$12.35 $12.65 CAZAL VIEL A.A. BADENHORST $13.05 VIEILLES VIGNES THE CURATOR CANTI SAINT-CHINIAN Chenin Blanc/Chardonnay/ Barbera d’Asti, Syrah/Grenache/Cinsault, Viognier, Swartland WO Superiore DOCG Languedoc AOC White wine / South Africa Red wine / Italy Rosé wine / France 12889126 / 750 ML 00523142 / 750 ML 10510354 / 750 ML
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0 6 0 0 9 8 0 0 5 9 1 3 7 8 0 8 0 0 5 4 1 5 0 0 0 0 0 5 0 3 3 5 7 7 8 1 0 0 0 0 0 0 DISCOVER three cheese recipes Prices are subject to change without notice. and their pairings. SAQ.COM/MAGAZINE POT-AU-FEU BURGERS See recipe on page 65 and at SAQ.COM/MAGAZINE SPRING BREAK IT’S TIME TO REDEFINE LEFTOVERS. POT-AU-FEU, FOR EXAMPLE, LENDS ITSELF NICELY TO HAMBURGERS. THEY’RE EASY TO MAKE AND TASTY TOO.
ONE DISH, SEVERAL VARIATIONS Each family has its own recipe for pot-au-feu, basically boiled meat and vegetables. The concept is simple: You simmer chunks of meat together with an onion (studded with cloves), leek and bouquet garni until tender, adding vegetables (like carrots, green beans, potatoes, turnips, yam) to the pot about 30 minutes before the cooking ends. Pot-au-feu is a practical dish. The broth can be used to make a soup (delicious with tubetti pasta and a squirt of lemon juice). The meat and vegetables can be a proper meal by themselves, and any leftover meat can be used to make burgers. All you need to do is place sliced or shredded meat on a bun and add your favourite condiments. Voilà!
WHAT TO DRINK WITH THESE BURGERS This vegetal-scented recipe calls for a fruity, medium-bodied red, like the Paul Jaboulet Aîné Parallèle 45, with notes of fruit, dried herbs and a hint of spice; the Étienne Marceau, a Languedoc- Roussillon red made from Cabernet Sauvignon and Syrah and also hinting of spice, with aromas of violets and blackberry, among others. Or try the Château Puyfromage, a blend of Merlot and Cabernet Sauvignon with fleshier tannins than ANOTHER IDEA the first two. The stew will be well accompanied by this one’s notes of raspberry and blackberry Have you ever heard of beef mironton? It’s also prepared and its hint of liquorice. with pot-au-feu leftovers. Cut the meat and vegetables into small pieces, then sauté them in a large saucepan with onions or shallots. Add a little broth from the pot-au-feu and, depending on the recipe, some tomato sauce, vinegar, red wine or white wine. See our pot-au-feu recipe at SAQ.COM
$12.20 $15.60 ÉTIENNE MARCEAU $16.30 PAUL JABOULET AÎNÉ CABERNET- CHÂTEAU PARALLÈLE 45 SAUVIGNON PUYFROMAGE Grenache/Syrah, Cabernet Sauvignon/Syrah, Merlot/Cabernets, Côtes du Rhône AOC Pays d’Oc IGP Franc Côtes de Bordeaux AOC Red wine / France Red wine / France Red wine / France 00332304 / 750 ML 11581429 / 1 L 00033605 / 750 ML
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Prices are subject to change without notice. 19 THE SPIRIT OF SHARING / WINTER 2018 HAZELNUT BISCOTTI AND CHOCOLATE-HAZELNUT SPREAD See recipe on page 65 and at SAQ.COM/MAGAZINE FIRESIDE romance CELEBRATE AMORE OR FRIENDSHIP (OR ANY FESTIVE OCCASION, FOR THAT MATTER) WITH CHOCOLATE FONDUE.
CHOCOLATE… WITH A TWIST An unusual ingredient or two is all it takes to turn a chocolate fondue into an oh-so-posh treat! Our hot-chocolate spread is made with coconut milk and hazelnut butter, and the biscotti can be store-bought. If you want homemade, our biscotti recipe calls for freshly ground hazelnuts (done in a food processor), although hazelnut powder is available in grocery stores.
USE SPIRITS IN YOUR DESSERT Flavour fondue however you prefer: A dash of rum – or hazelnut or almond liqueur – will give a cheery boost to this chocolate- hazelnut spread. Or try ice cider, cognac, Calvados, coffee liqueur – or citrus, anise or vanilla liqueurs. A few drops are all it takes to enhance the taste of cocoa without masking it.
WHAT TO DRINK WITH THIS CHOCOLATE FONDUE Port and chocolate are a classic pairing. The liquor’s notes of cooked fruit and the spices of Offley Rei complement the flavours of the dessert’s chocolate and hazelnuts. And you won’t go wrong with Taylor Fladgate, with its pronounced flavours of ripe dark berries and cocoa. Rum lovers will be pleased with Plantation Grande Reserve 5 years, a blend of different rums aged for five years in bourbon casks exuding aromas of vanilla and roasted coconut. Serve it neat, rather than in a cocktail, so your tongue can appreciate all its flavours.
$36.50 $21.85 PLANTATION $15.95 TAYLOR GRANDE OFFLEY REI TAWNY FLADGATE LBV RESERVE Porto DOCP Porto DOCP AGED 5 YEARS Port / Portugal Port / Portugal Amber rum / Barbados 00157438 / 750 ML 00046946 / 750 ML 12260299 / 700 ML
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FIND 0 5 6 0 1 0 3 4 0 0 5 5 0 1 0 5 0 1 3 6 2 6 1 1 1 2 7 7 0 3 4 6 0 4 1 0 5 2 7 8 6 8 other Valentine’s Day pairings for wines Prices are subject to change without notice. and spirits at 21 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE ENDIVES WITH TOMATOES, FETA AND BACON See recipe on page 66 and at SAQ.COM/MAGAZINE
RED-CARPET night GALA, AWARD CEREMONIES, WATCH THEM ALL!
SIMPLE AND STYLISH Feel like improvising a light, end-of-day meal while watching your favourite celebrities on TV? Our stuffed endives recipe will provide that extra touch of finesse. This bitter-tasting winter vegetable grows in the dark and is readily available in local markets. The Belgians traditionally wrap whole endives in ham slices, top them with a white sauce then brown them in the oven. But raw endives are just as refreshing and tasty, and their shape and texture make them ideal in a salad. Arrange them on a large serving dish so the guests can help themselves. No need for utensils. Let the prediction games begin!
WHAT TO DRINK WITH THESE ENDIVES We’re talking Academy Awards night, so bubblies take precedence. The Bisol Crede is a fine Prosecco with floral and white-fruit aromas, just right for these tasty tidbits. If you prefer still wines, go for the Adega de Penalva Dão, made in Portugal from local grapes. Its fruity and floral notes suit our recipe to a tee. As does the Provence rosé Château Beaulieu, which exudes aromas of chalk and orange peel.
Tip Prepare the filling – cherry $15.80 tomatoes, bacon and feta – on $21.45 $11.55 CHÂTEAU the eve or morning of your event. BISOL CREDE ADEGA DE BEAULIEU Stuffing the endive leaves is Glera/Pinot Blanc/Verdiso, PENALVA DÃO Grenache/Cabernet pretty straightforward – and it Conegliano Valdobbiadene Encruzado/Cercial/Malvasia Sauvignon, Coteaux can be done at the last minute. Prosecco Superiore DOCG Fina, Dão DOCP d’Aix-en-Provence AOC Sparkling wine / Italy White wine / Portugal Rosé wine / France 10839168 / 750 ML 12728904 / 750 ML 12221628 / 750 ML
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SET the right mood for 0 8 0 5 3 2 5 1 8 2 0 1 1 0 0 5 6 0 6 4 6 9 0 0 0 0 1 5 0 3 6 0 4 8 9 4 7 1 1 8 6 7 your award-night party. More ideas at Prices are subject to change without notice. 23 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE SMOKED SALMON CREPE PLATTER See recipe on page 66 and at SAQ.COM/MAGAZINE
SUPER SIMPLE PLATTER WHAT TO DRINK WITH THESE CREPES Here’s an easy meal to prepare, even A brunch wouldn’t be the real thing without Easter simpler if the crepes are made ahead a refined sparkling wine, like the Spanish of time. (They keep for three days in Parés Baltà. With notes of red fruit and BRUNCH the refrigerator.) All you need do on pepper, this pink Cava works exceptionally the big day is heat them quickly before well with smoked salmon and roasted fruit. IT’S NOT TOO EARLY TO ANTICIPATE placing them on the table so that each If you prefer still wines, go for the Italian THE SIGNS OF SPRING. THESE LIGHT- guest can make his or her own. Besides Inama Classico with its mineral scents and smoked salmon, our recipe suggests almond-and-pear notes. Sauvignon blanc AS-AIR SMOKED-SALMON CREPES exotic garnishes like roasted fennel, enthusiasts will love the Pascal Jolivet WILL MAKE YOUR EASTER TABLE LOOK citrus, pineapple… just enough to bring Attitude. Its minerality and citrus flavours, AS INVITING AS IT IS GENEROUS. the brunch a ray of sunshine! especially grapefruit, will balance out the smoked-salmon saltiness. Flavour your crepeIdea batter with a drop or two of citrus liqueur. Also, use buckwheat flour for your crepes if gluten is a problem.
$17.60 $16.80 PARÉS BALTÀ $19.60 PASCAL JOLIVET PINK INAMA SOAVE ATTITUDE Grenache/Parellada/ CLASSICO Sauvignon Blanc, Macabeo, Cava DO Garganega, Soave DOC Jardin de la France IGP Sparkling rosé / Spain White wine / Italy White wine / France 12888043 / 750 ML 00908004 / 750 ML 11463828 / 750 ML
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0 8 4 1 0 4 3 9 0 3 6 0 5 1 0 8 0 2 9 0 0 1 0 0 0 1 4 9 0 3 4 9 0 9 6 0 1 6 0 0 0 0 SEE our suggestions for a Prices are subject to change without notice. sensational Easter brunch. SAQ.COM/MAGAZINE THE PLEASURES OF COFFEE These days, coffee awareness and know-how ENTERTAINING are on the rise so almost everyone can dream SOMMELIERS up flavourful, stylish creations without leaving SPREAD THEIR WINGS home. This coffee drink and the apple-and-spice cake are just the ticket for a chilly evening. A little whipped cream and some liqueur will round out In addition to wine, spirits and cocktails, the sommelier’s the drink nicely. profession demands both an intimate knowledge of coffee and tea and the correct techniques for serving them. In fact, WHAT LIQUOR GOES BEST WITH COFFEE? expertise regarding these familiar libations is essential when Choose classic combos: Almond liqueur with preparing for competitions like the Sommelier of the World hazelnut- or almond-flavoured coffee, and rum or in which Master Sommelier Élyse Lambert participated cognac with caramel, cocoa or cinnamon. with great distinction. In 2014, she was named Nespresso’s coffee sommelier and has continued to collaborate with GRAND CRU COFFEE the company on an ad hoc basis as its pairings creator The term “grand cru” is increasingly being used and adviser. Whether it’s combining a dark, intense coffee to describe high-quality coffees, like Nespresso’s with an 85%-cacao chocolate square, or a citrus-flavoured Bukeela Ka Ethiopia and Indriya From India. The light roast with a lemon dessert, it’s all grist to Lambert’s first is a blend of two very different Arabicas from mill. “Finding different ways to bring out the best in coffee Ethiopia, with “wild and floral” notes and a hint with food pairings excites me the most. And I’m delighted of wood. The second combines Robusta and that the impetus takes me away from my usual field of Arabica beans, delivering flavours of cocoa, expertise,” she says. FRIDAY nutmeg and clove.
NIGHT For details: nespresso.com ll-out WHYchi NOT RELAX WITH A SPECIAL COFFEE-FLAVOURED DRINK? HERE’S A RECIPE FROM NESPRESSO AND WHAT WE SUGGEST YOU HAVE WITH IT.
$36.50 SAINTE-MARIE Spiced rum / Quebec 13448162 / 750 ML
Bread puddingIdea is a classic. SCAN TO BUY Serve it lukewarm with coffee WINTER BREEZE COFFEE and Sainte-Marie spiced rum. See recipe at For the recipe: SAQ.COM/MAGAZINE SAQ.COM/MAGAZINE Prices are subject to change without notice. 27 0 0 6 2 7 8 4 3 5 6 1 8 3 5 USEFUL TIPS THE CASE FOR AND AGAINST SCREW-TOPS QUESTION FROM A Practical and reliable. Natural corks remain quality. Widely used for inexpensive wines, SOCIAL MEDIA FAN: the preferred wine stoppers throughout they’ve now begun to appear across the “Are spirits still drinkable the world, but winemakers are increasingly board, including on cellar wines. In New even if a bottle has been choosing synthetic stoppers, technical or Zealand, 90 percent, and in Australia, left inside a cupboard agglomerated corks, even screw-tops. 70 percent of all bottles are sealed this for a long time?” These days, screw-tops are used to seal way. The top wineries show no qualms OUR EXPERT REPLIES: an estimated 25 to 30 percent of bottles about using screw-tops for their finest “There’s no problem if the sold globally, and are praised for their cuvées, including cellaring-quality Pinots bottle hasn’t been opened. ease of use and reliability. Incidentally, the Noirs and Shiraz priced at $50 or even Given their high alcohol Iove Umberto Cesari and The Velvet Devil $100 a bottle. content, spirits will keep pictured below are screw-tops. for a long time. But unlike A matter of personal preference. Screw- wines, they won’t improve No corked wine. We’ll doubtless miss the tops have been around for decades now, when cellared for several romantic popping sound of a pulled cork, and several convincing tastings have years. Cream liqueurs, on but the advantage of not having to use a clearly demonstrated that wines using this the other hand, have an corkscrew cannot be discounted – whether closure retain an exceptional freshness expiration date and must be kept in the refrigerator.” at home, in a restaurant or on a picnic. over the long term. For some, it’s almost And just imagine – no more corked wine, overkill because screw-tops can be so that perennial concern with natural cork! airtight that they can prevent the wine Nevertheless, remember that a damaged from evolving and developing the kind screw-top can lead to oxidation, and young of complex, nuanced bouquet that would bottles can sometimes absorb a reduc- have resulted from slow oxidation under a DISCOVER tive smell (reminiscent of burned matches natural cork stopper. On the other hand, our mini-guide to or smoke), but generally speaking, such you might argue that slow evolution is proper wine storage: SAQ.COM/MAGAZINE problems are very rare. preferable to discovering, 20 years later, that a favourite grand cru is corked and Superior wines go screw-top. Despite their undrinkable! In the end, it’s more a matter advantages, some people still consider of feelings and stylistic preferences than of screw-tops as an indication of inferior wine quality. It’s certainly preferable, no matter your bottles for a short-to-medium DOES WINE what the circumstances, to avoid term (anywhere between one and six extreme temperature swings, and years), you need only to place them HAVE TO BE especially sweltering heat. If your away from heat sources. A cool area wine rack is exposed to full summer of he basement – which runs no risk KEPT IN A sun and your house has no air con- of freezing – will do the job. A closet ditioning, the wines will likely suffer, in a dwelling with air conditioning or CELLAR? even in the short term. According to simply in a cool area of an apartment THE ANSWER DEPENDS ON HOW a study conducted by the Edmund should deliver perfectly fine results. Mach Foundation in Italy, wine If you own grands crus that YOU PLAN TO DRINK YOUR WINES. stored at over 20 degrees Celsius you’re planning to cellar for 25 years THERE’S AN APPROPRIATE SOLUTION for extended periods will age three or more – saving them for a special times faster than bottles kept in a anniversary or for the sheer pleasure FOR EVERY CHOICE. $13.60 cellar or wine cabinet at temper- of savouring a vintage at peak qual- TEXT RÉMY CHAREST UMBERTO atures between 10 and 15 degrees. ity, then you definitely need a proper CESARI IOVE $19.00 But, it’s not absolutely neces- climate-control system. A wine cellar Sangiovese/Merlot THE VELVET DEVIL sary to keep bottles at a perfectly governed by a steady temperature Rubicone IGT Merlot, Columbia Valley AVA Red wine / Italy Red wine / United States constant temperature and humidity is highly recommended. Depending 11766917 / 750 ML 12182391 / 750 ML level at all times. If kept in a cool on the size of your collection, there environment, where temperatures is a wide range of suitable options, SCAN TO BUY SCAN TO BUY remain well below the 20-degree from compact wine refrigerators to threshold, wine will develop pretty insulated units with precise controls much as expected. If you need to store of temperature and humidity. 0 0 8 1 8 2 7 6 0 0 1 1 9 1 0 0 1 8 4 7 4 5 0 0 0 1 9 5
Prices are subject to change without notice. 29 THE SPIRIT OF SHARING / WINTER 2018 TRENDS
GOURMET BREW “A decade ago, we were preoccupied with degrees of roasting and sugar quantity, and that was about it,” says Benda, describing the Quebec coffee scene when he opened his first Café Myriade in 2008. “Today, bean quality and coffee styles can become rather heated issues. The best baristas select the The colou of beans in terms of origins and olfactory char- acter. Milk and water quality command far more attention. So welcome to the age of gourmet coffee!”
ITALY VERSUS AUSTRALIA While travellers returning from Italy may heave a sigh while reminiscing about its thick, black espressos, many others will swear by Australian coffee, stunningly rich THE COFFEE WORLD HAS BEEN EVOLVING AND REFINING ITSELF FOR and precise. That’s where the “flat white” was invented, a more concentrated version TWO DECADES AND COUNTING. IN THIS THIRD-WAVE ERA, HERE’S WHAT of latte with an unctuous foam that has the ENLIGHTENED BARISTAS CONSIDER THE ULTIMATE BREW. virtue of staying where it belongs.
TEXT RÉMY CHAREST INDISPENSABLE BEAN GRINDER “You wouldn’t believe the amount of time we spend adjusting the grind every morning, just to make sure we would get a perfect THE VERY BEST– PURE AND SIMPLE espresso every time,” explains Nektar’s Nektar Caféologue is the first Quebec City café Hamel. Like most coffee professionals, he to offer third-wave coffee. “When we opened in FLAVOURED SPIRITS believes that a quality grinder, which produces 2009, people weren’t quite ready for coffee bars Coffee and liqueurs go naturally Coffee-based a consistent and calibrated powder, is an per se,” recalls Nektar co-founder and co-owner hand in hand, a fact that isn’t lost creams or liqueurs essential tool for enhancing the quality of each Vincent Hamel. “Since we also had an alcohol on many a distiller. Tia Maria is a are popular year-round cup of coffee, for the pros and amateurs alike. permit, we also offered sandwiches, salads classic example, combining coffee and beer.” Nektar has two locations in Quebec with Inspire members, City. Anthony Benda, owner of Café Myriade beans, rum and vanilla. Tequila is but their sales shoot and one of Montreal’s most renowned coffee another congenial base for coffee- up by 20 percent experts, says that the trend could potentially flavoured spirits. And there are even in December. develop much further. “I can see a niche market espresso-laced beers. on the horizon – a shop that would specialize solely in memorable filtered coffee, for example. Consumers will choose to patronize a coffee shop the way we do a wine or cocktail bar – in terms of the specialties on offer.”
FILTERED COFFEE MAKES A COMEBACK If espresso was all the rage 10 or 20 years ago, today’s coffee trend also belongs to the filter- $29.15 TIA MARIA brewed variety, prepared with much greater Alcoholic beverage (coffee) / finesse. For example, a prized filtered brew these Jamaica days calls for a lighter roast in order to preserve 00630913 / 750 ML the acidity of the beans, resulting in more complex and balanced flavours. Well-calibrated SCAN TO BUY and nuanced, filtered coffee is no longer the poor DISCOVER relation it once was. tasting notes, origins, terroirs, 0 0 0 5 0 0 3 7 5 9 9 1 7 6 cuvées drawn from a single plantation or even a single hillside: Is coffee the new Prices are subject to change without notice. wine? Read our article. SAQ.COM/MAGAZINE TRENDS DISCOVER your personal taste profile, and take our quiz at SAQ.COM/MAGAZINE You’ll learn a great deal about these products while having fun!
THE ART OF TASTING FINE SPIRITS
BRANDY, ARMAGNAC, WHISKY… FINE SPIRITS ARE POPULAR THESE DAYS. BUT WHAT EXACTLY ARE WE TALKING ABOUT, AND HOW BEST SHOULD WE APPRECIATE THESE PRODUCTS?
Spirits have the wind in their sails, as NEAT OR IN A COCKTAIL? demonstrated by the many tasting Fine spirits are so sought after groups that have sprung up spon- these days that mixologists some- taneously throughout the province, times even use them in cocktails. not to mention the courses offered But true devotees prefer drinking by various organizations, like SAQ spirits neat so their complexity can workshops at the Institut de Tourisme be fully appreciated on the tongue. et d’Hôtellerie du Québec (ITHQ) “There’s a particular way of tasting (see page 37). The world of fine spir- whisky,” says Jean-François Pilon, its is complex and varied. Neophytes founder of Whisky Montréal. “It’s and experts alike know it takes time strong stuff, so take time to get to to become familiar with the many know it. Bring the glass under your varieties of fine spirits. nose, sniff gently with your mouth open, then take small sips. The COGNAC, CALVADOS, BRANDY, tasting experience will be all the ARMAGNAC, WHISKY more enriching and the quantity All these are fine spirits, intended for a imbibed will be more measured,” leisurely tasting and often crafted over says the man who, in addition to a long period of time. The SAQ div- organizing private tasting work- ides their flavours into five taste-tag shops, oversees conferences in bars categories. Armagnac, for example, and at festivals. evokes notes of apple and peach, while bourbon (or American whiskey) exudes aromas of nuts or spices.
FINE SPIRIT TASTE TAGS
LIGHT – + FULL-BODIED
33 THE SPIRIT OF SHARING / WINTER 2018
177615-MARK ANTONY-SAQ-ANG.indd 1 2017-12-06 10:43 TRENDS Brandy, blended Scotch whisky and Canadian whisky are Inspire Scotch lover Jean-Michel Ghoussoub readily members’ favourite A COOL COMBO: admits he’s no connoisseur. But he enjoys getting together with like-minded friends and colleagues tasting spirits. GOOD FRIENDS AND in the same way readers often gather to discuss books. Instead of chatting about a book that everyone will have read, though, members of his group – called Amateurs de Scotchs – discover and taste different whisky products together. “For me, it’s an opportunity to spend quality time and share my passion with kindred spirits,” says the 44-year-old. The formula is straight- forward: “We decide on a theme in advance – like w French whisky, an Islay single malt, something i k aged in exotic barrels – and each participant WHISKY IS A BIG SELLER THESEh DAYS. ITS FANs BASE HAS GROWNy WELL BEYOND A MERE brings a bottle and his own glass.” To avoid HANDFUL OF CONNOISSEURS. ENTHUSIASTS ORGANIZE TASTING SESSIONS OR JUST MEET FOR duplicates, he created a Facebook page where THE SHEER PLEASURE OF SHARING A DRAM. HERE’S A LOOK AT A BURGEONING TREND. each member enters their choice. There’s no need for a master of ceremonies. “Each person takes TEXT MYLÈNE TREMBLAY a turn at presenting his whisky, and we pour ourselves a dram of each,” explains Ghoussoub.
By now, you would’ve thought whisky had com- EVENINGS AMONG FRIENDS pletely fallen from favour or become the exclusive Businesswoman Danielle Bergeron has already domain of the most hard-core aficionados. But attended two of these gatherings. “Each guest here it is, once again gracing our glasses – and had something interesting to share,” she recalls. in a big way. In major cities, it’s offered in restau- “And that’s how I discovered different brands rants, bars and speakeasies – neat, on the rocks of Scotch.” Wanting to expand on this experi- or in cocktails. Blame the Mad Men series: Never ence, she’s joined a tasting workshop organized has so much whisky or bourbon flowed so freely by Les Cavistes restaurant in Montreal. On the on television! menu: history, aging methods, geography, dif- “With Don Draper and the golden age of ferences between Scotch, bourbon, whisky and advertising in New York City, we rediscovered the whiskey, and of course tastings accompanied whisky-based cocktail, the old-fashioned. Today, by small plates of food. The two-hour session amber spirits trigger as much curiosity as wine did has so delighted her that she gave one to her 25 years ago,” says Jean-François Pilon, founder spouse. “I have converted him,” she chuckles. of Whisky Montréal, a non-profit organization “Ever since he attended, he has stopped adding dedicated to sharing knowledge about this ice to his glass!” flavourful spirit. Ever since British journalist Jim Murray named Crown Royal “whisky of the year” in his Whisky Bible 2015, Canadian spirits have seen their sales soar.
JOIN THE CLUB Whisky has graduated from gracing cigar rooms and gentlemen’s clubs to attracting both women and younger customers. Fans form clubs to share knowledge and tasting notes about this eau-de- vie with aromas of iodine, peat and fruit. $27.50 JIM BEAM $32.25 KENTUCKY $28.95 BUSHMILLS STRAIGHT CROWN ROYAL ORIGINAL BOURBON Canadian whisky Irish whiskey American whiskey 00001487 / 750 ML 10753874 / 750 ML 11975399 / 750 ML
SCAN TO BUY SCAN TO BUY SCAN TO BUY
DISCOVER premium Irish whiskeys 0 0 0 8 7 0 0 0 0 0 7 2 5 3 0 0 8 1 1 5 3 8 0 1 6 3 1 5 0 0 0 8 0 6 8 6 0 0 1 4 0 9 + a recipe for chocolate- whisky chips at Prices are subject to change without notice. 35 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE TRENDS
GETTING TO KNOW HIY In collaboration with the SAQ, the Institut de Tourisme et d’Hôtellerie du Québec (ITHQ) is holding two workshops on this amber liquid and the pleas- urable ambiance it creates. The first one is a six-hour master class spread over two evenings, during which attendees learn all about whisky: terminology, factors influencing the char- acter of each variety (crafting, distillation and aging), main producing countries and tast- ing techniques. You can also choose the second option: a three-hour tasting workshop, with a guest chef in attendance to create dishes appropriate to the chosen theme. “This type of workshop appeals more to a young female audience,” says Nicolas Bourque, a whisky expert and SAQ-workshop instructor. During our session, Bourque arranges six bottles in a semi- circle on the counter and invites us to taste the whiskies while he explains the technique. Next, he enlightens us about the liquid’s amber colour. “Unlike wine,” he says, “the whisky colour hardly varies from one brand to another. And it doesn’t affect their intensity.” The discussion then moves on to the olfactory aspect – notes of caramel, vanilla, pastry, spices, oak, rubber – and finally to the palate. In this final step, we learn how to appreciate the complexity of the flavours (see the five SAQ taste tags on page 33: light and floral, medium-bodied and fruity, medium-bodied and woody, full-bodied and complex, full-bodied and smoky). That’s where the charm comes to the fore… Cheers!
$39.75 $62.75 TÉ BHEAG BOWMORE UNCHILFILTERED 12 YEARS GAELIC SCOTCH SINGLE MALT BLEND ISLAY SCOTCH Scotch whisky Scotch whisky 00858209 / 750 ML 00330803 / 750 ML
SCAN TO BUY SCAN TO BUY
DISCOVER 0 5 0 1 6 8 1 7 0 0 2 0 4 0 0 5 0 1 0 4 9 6 0 0 1 6 1 5 the ABCs of tasting with Nicolas Bourque at 37 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE
177614-LIDEMANS-SAQ-ANG.indd 1 2017-12-06 10:34 TRENDS
Amongst Inspire members, men account for 64 percent of BOURBON tasting-spirits sales. ENJOY IT NEAT OR IN A COCKTAIL BOURBON IS ALSOFOR SIPPING WHAT’S BOURBON? Superfi ne-Rivera is convinced that Quebecers It’s a spirit made from a grain mixture that contains at least will eventually reach a point where they’ll 51-percent corn – the rest being rye, barley or wheat. While enjoy the pleasure of tasting bourbon on produced mainly in Kentucky, bourbon can be made anywhere its own, if only to appreciate its versatility in the United States – but it must be aged in new American and complexity. “Some are spicy or smoky, white-oak barrels that have been charred on the inside. others hint of cereals or forest undergrowth. I help clients discover the American whiskey by mixing it into cocktails – and they’re defi nitely catching on.”
AUTHENTICITY AND MYTHICAL VINTAGES Bourbon owes its renaissance to A FABULOUS COCKTAIL BASE a historically authentic image. Knob Creek is a perfect case in Bourbon is the base for cocktail classics like point. It’s known for its fl avourful the old-fashioned, the mint julep or the and intense bourbon, “patiently Boulevardier (a variation of the Negroni, with aged and produced in limited vermouth and Campari). Molly Superfi ne- quantities.” The trend has even Rivera, who co-owns the Montreal restaurant triggered a veritable stampede Marconi, is a keen bourbon afi cionado since around producers like William her cocktail days at famed New York bars. WINE AND Weller and Pappy Van Winkle, SPIRITS Her very own cocktails include Letters From whose best bottles sell for a Farm (bourbon, curry-infused sugar-cane thousands of dollars each. syrup, coconut water, agricultural rum, lime juice and spiced bitters).
FOOD AND WINE $46.25 PAIRINGS KNOB CREEK KENTUCKY BOURBON American whiskey 00326009 / 750 ML DISCOVER the difference between SCAN TO BUY whiskeys and bourbon, then learn about Kentucky’s culinary specialties. 0 0 0 8 0 6 8 6 0 1 6 4 0 3 Prices are subject to change without notice. SAQ.COM/MAGAZINE : VALÉRIE© ILLUSTRATIONS BERTRAND
172513-ITHQ-SAQ-AN.indd 1 2017-03-21 16:04 COCKTAILS THE LURE OF THE EXOTIC You can’t get more tropical than this cheerful concoction! Sharpened by the tequila, its coconut, lime and mango flavours meld harmoniously. To be labelled tequila, it must be composed of at least 51-percent agave. Go for a deluxe version, like Patrón Silver, which contains 100 percent!
COCO-MANGO MARGARITA
Ingredients 40 mL (1 1/3 oz) tequila 1 splash citrus liqueur 45 mL (1 1/2 oz) coconut milk WINTER 15 mL (1/2 oz) lime juice 15 mL (1/2 oz) mango syrup Ice cubes IN THE 1 slice mango, for garnish 1 slice lime, for garnish
Preparation Combine all the ingredients, except for the garnishes, in a shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain the mixture into an old-fashioned glass containing a few ice cubes. Garnish with the mango and lime slices.
DREAMING OF SUNNY SKIES AND GENTLE BREEZES? THESE TROPICAL DRINK IDEAS WILL REINFORCE THAT FEELING.
PHOTOGRAPHY MAUDE CHAUVIN
$79.50 PATRÓN SILVER 100% Agave Tequila / Mexico 10689981 / 750 ML
SCAN TO BUY COCO-MANGO + + COCONUT MILK = MARGARITA DISCOVER 0 0 7 2 1 7 3 3 0 0 0 0 2 9 our hot cocktails with tea, cider and coffee. Prices are subject to change without notice. 41 THE SPIRIT OF SHARING / WINTER 2018
SAQ.COM/MAGAZINE : VALÉRIE© ILLUSTRATIONS BERTRAND Accompany theseIdea drinks with sunny tidbits. For ideas and recipes: SAQ.COM/MAGAZINE
UNDER A TROPICAL SUN AZUR MANIA This charming vintage cocktail will send you to a Polynesian paradise, like Ingredients something out of an old Elvis movie, 45 mL (1 1/2 oz) vodka complete with lounge chairs, Hawaiian 7 mL (1/4 oz) citrus liqueur pizza, flamingos, pineapple, hibiscus (like Blue Curaçao) and ferns. So tune up your ukulele and 60 mL (2 oz) cold tonic water plan meals of fresh seafood to round 30 mL (1 oz) white cranberry juice out the experience. The celery and 2 ice cubes white cranberry will add a touch of the 1/3 celery stalk unexpected to this cocktail. 1 lime or orange slice, for garnish VODKA FROM QUEBEC Distillerie Mariana’s spirits have been Preparation gaining popularity for a few years now. Place the celery stalk in a shaker The Mauricie-based company makes and crush it with a muddler or vodka, rum and gin. Its Azimut vodka pestle. Add ice cubes, vodka and is distilled from a mixture of barley and cranberry juice. Shake vigorously for corn, and has subtle caramel aromas. 8 to 10 seconds. Strain the mixture Try it neat, on the rocks, or in a cocktail into an old-fashioned glass. Top up like the Azur Mania. with tonic water. Slowly pour the citrus liqueur along the inside wall of the glass to create a layered cocktail. Garnish with the orange or lime slice.
$28.20 AZIMUT Vodka / Quebec 13325672 / 750 ML
SCAN TO BUY WHITE CRANBERRY JUICE + + AND TONIC WATER = AZUR MANIA 0 6 2 7 8 4 3 5 2 9 4 6 0 6 Prices are subject to change without notice. 43 THE SPIRIT OF SHARING / WINTER 2018 STRAIGHT FROM HAVANA RASPBERRY DAIQUIRI In 1932, Ernest Hemingway finished his famous novel For Whom the Bell Ingredients Tolls in Havana. He was staying a 50 mL (1 2/3 oz) white rum stone’s throw from the legendary El 30 mL (1 oz) lemon juice Floridita bar, where he had a daiquiri 1 splash raspberry liqueur prepared to his own specifications, 20 mL (2/3 oz) sugar-cane syrup, called Papa Hemingway. Our version (simple syrup) isn’t a Floridita original, but its heady Ice cubes flavours will recreate the atmosphere 8 raspberries of the Cuban island! Preparation LIGHT OR DARK RUM? Combine all ingredients, except White rum is often used for cocktails, for two raspberries, in a blender while the more flavourful amber and containing ice cubes. Blend until spiced rums are more suited for smooth. Pour into a daiquiri glass. punches. Whether light or dark, rum Garnish with the raspberries on a also lends itself well to cooking and cocktail pick. adds a delicious kick to pastries and fruit salads.
$24,95 HAVANA CLUB AÑEJO 3 AÑOS White rum / Cuba 12275124 / 750 ML
SCAN TO BUY + + LEMON JUICE = RASPBERRY DAIQUIRI 0 8 5 0 1 1 1 0 0 8 0 2 4 8 DISCOVER the Floridita at Prices are subject to change without notice. 45 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE VINCENT THUAUD’S ADVICE COCKTAILS Homemade cocktail creation. Choose a classic drink and add a novel twist. In this way, you’ll have a head start since you already know the basic ingredients and their ratios. I recommend seasonal flavours or trying exotic touches like Thai basil, mango or papaya. When company’s coming, what drinks can you make at home? Punch is ideal for bringing people together. It’s convivial and practical. Guests can help themselves and you’ll enjoy the evening as well. Mixologist secrets A home-bar essential? Bitters! All grocery stores sell it. Top tip from the mixologist? Add a dash of salt to BEHI D THE COU TE your tangy cocktails. It will bring depth, and balance out everything. HIS EXOTIC, HIGHLY ORIGINAL COCKTAIL MIXES HAVE MADE What’s trending in 2018? Cocktails made with low-alcohol A HUGE IMPRESSION. VINCENT THUAUD IS THE INVASION spirits – like vermouth, sherry and bitters. COCKTAIL AMBASSADOR FOR QUEBEC CITY AND HE Cocktail-party essentials? Ice cubes! Be sure you’ve got lots of them. And scour antique stores for crystal or vintage DOESN’T HESITATE TO FLOUT CONVENTION BY OFFERING glasses – they create a spectacular effect, and your guests HIS CUSTOMERS A UNIQUE EXPERIENCE. will be captivated. PHOTOGRAPHY DOMINIQUE LAFOND
After earning his spurs at Quebec City’s Le Bureau de Poste restaurant, Vincent Thuaud launched Effervescence MARYLINE DEMANDRE’S almost three years ago. It’s an enterprise offering bar services at corporate events and private parties. “The company actually came to me. When I was busy working INVASION COCKTAIL in bars, clients would often ask me to come and do the same thing for their private events,” Thuaud explains. As Event planner Maryline Demandre satisfied her cocktail a consequence, and thanks to his unusual creations and fascination when she and Pierre-Olivier Trempe brought flair, his reputation snowballed. Invasion Cocktail to Montreal in 2014. “For the fifth year, Still going full speed ahead, the youthful mixologist we want to give it an even bigger boost,” says Demandre. opened his own restaurant in the provincial capital, Chez “There’ll be an official Invasion Cocktail space where Tao. The new place offers specialties like pho (a traditional attendees can drop by and sample cocktails. It will be Vietnamese rice-noodle soup) and other Asian-inspired open for two or three days during the festival which takes dishes. “I’ve been to that part of the world several times place from May 14 to 20. That’s the scoop for 2018”, and fallen in love with its gastronomy,” he says. Cocktails explains the businesswoman, clearly delighted with its are also influenced by the region’s exotic flavours. resounding success. His frequent journeys abroad have fuelled his crea- invasioncocktail.com DISCOVER tivity and taste for unusual flavours. Childhood memories the eight-person version also influence how he mixes his cocktails. “The mother QUINTESSENCE PUNCH of Quintessence Punch at of a Jamaican friend prepared some lemonade with fruit SAQ.COM/MAGAZINE and ginger. The special flavour, quite different from the 1 drink iced-tea lemonades I was used to, stayed with me. Ever since then, I’ve been a big ginger fan.” Ingredients Add to this inventiveness Thuaud’s yen for quality 22 mL (3/4 oz) brown rum ingredients. “I tap into gourmet trends for cocktail ideas, 22 mL (3/4 oz) cognac like using terroir products and fresh ingredients,” he says. 22 mL (3/4 oz) pear ice cider “I also often use cast-off food items, like the fresh mint 22 mL (3/4 oz) lemon juice stems I take to make syrup.” 22 mL (3/4 oz) cold-brew coffee This Thuaud creation, Quintessence Punch, is a com- Ice cubes forting drink to confront the long winter months. Grated nutmeg, for garnish $36.75 EL DORADO $22.65 $43.50 Preparation DEMERARA COTEAU 12 YEAR OLD GAUTIER V.S. ROUGEMONT Place all ingredients in a Rum / Guyana Cognac / France Pear ice cider / Quebec shaker and shake vigorously 10904652 / 750 ML 00063461 / 750 ML 11957158 / 200 ML for 10 seconds or so. Strain COGNAC, into a highball glass filled SCAN TO BUY SCAN TO BUY SCAN TO BUY LEMON JUICE, QUINTESSENCE PUNCH + PEAR ICE CIDER + COFFEE = with ice cubes. Garnish with grated nutmeg. 0 8 7 1 5 1 5 1 2 5 0 7 3 1 0 3 2 6 9 5 5 2 6 4 2 7 7 0 0 0 8 5 9 6 7 0 0 0 1 6 1 5
Prices are subject to change without notice. 47 THE SPIRIT OF SHARING / WINTER 2018 100% LOCAL
OBSESSION WITH quality
Domaine Les Brome now produces some 80,000 bottles of wine annually.
A SERIES OF SERENDIPITIES LED LÉON COURVILLE TO THIS IDYLLIC PARCEL OF LAND HIGH ABOVE BROME LAKE. TODAY THE FORMER BANKER AND HIS WIFE, ANNE-MARIE LEMIRE, MAKE REMARKABLE WINES FEATURING UNUSUAL GRAPES AND UNIQUE TECHNIQUES. MEET THE GENTLEMAN-FARMER OF DOMAINE LES BROME.
TEXT MYLÈNE TREMBLAY PHOTOGRAPHY ANTOINE PETRECCA
Until he took up winemaking, Léon Courville admits grossly neglected 45-acre property the day after that he’s never worked so hard in his life. “It’s 24 hours a personal breakup and Quebec’s first referendum. a day,” he says as his amused spouse, Anne-Marie A fresh start was in the cards and the prospect Lemire, looks on. Lemire came on board in 2005 pleased him. to oversee the marketing end of the burgeoning He began planting grapes in the early 2000s, operation. “Let’s just say that it’s not the same kind but not just any grapes. At the time, he went for of work,” she clarifies with a smile. varieties that had already been tested in the area, The energetic 71-year-old economist had like Vidal, Seyval Blanc, Maréchal-Foch, St-Pépin, already led two successful careers – first as a De Chaunac, Baco and Riesling. university professor, then as president of Banque After 12 more years of activity and many trial- Nationale – before retiring. He’s now into act three. and-error situations that at times cost them dearly – “I was 55 and had no interest in just sitting back like that French Pinot Noir they were forced to and relaxing,” he says. rip out – the couple was able to declare victory: the gleaming 18-acre estate now produces some A HAPPY COINCIDENCE 80,000 bottles annually of about 15 wines – white, Courville had always possessed an entrepreneurial red, rosé, ice, late-harvest and sparkling, several streak that his previous professional life had failed of which have received critical acclaim. “Right to ignite. Plus, the passion was fuelled by a “conver- from the start, Anne-Marie and I were determined gence of unexpected happenstances.” A collector to make wine of superior quality. All winemakers (of wines and corkscrews) and a speculator keen are going to say the same thing, of course, but I on blind tastings, he had stumbled upon this honestly want ours to be excellent.”
Domaine Les Brome owners Anne-Marie Lemire and Léon Courville. 49 THE SPIRIT OF SHARING / WINTER 2018 how to make new discoveries
Gourmet with helpful and personalized t r advice suggestions ou Share your card Make a ton of discoveries with an advisor. thanks to your exclusive offers They will guide you and our recommendations to the products best based on what you like. suited to your tastes. Keep an eye out for them in your newsletter and the mobile app.
CHECK OUT : VALÉRIE BERTRAND Léon Courville and Anne-Marie Lemire’s favourite gourmet THE SPIRIT OF SHARING haunts in Lac Brome.
© ILLUSTRATION SAQ.COM/MAGAZINE
175325-INSPIRE-SAQ-ANG.indd 1 2017-09-27 13:01 PERPETUAL INNOVATION Propelled into the world of viticulture by their love of nature (and for each other), these two intriguing intel- lectuals did their own research and taught themselves to vinify grapes. Winemaking experts lent a helping hand along the way. “We urged these experts to be innovative,” Lemire says. “Since winemaking doesn’t have a long pedigree in Quebec, there was little to fall back on. So we could have some fun and be inspired by the best methods used in different estates.” That’s how they developed a celebrated red cuvée FOOD-WINE PAIRINGS called XP (for “experience”) with its flavours of ripe plum, Léon Courville calls his Cuvée Julien “my little Italian.” “It’s a light and and brought to fruition according to the Italian passito method. De Chaunac grapes are harvested early in the very fruity red wine, with a hint of pepper and lovely acidity.” Easy fall, dried for a few weeks, then vinified and put in bar- to drink, it goes well with pasta, tomato recipes, grilled meats and rels. The powerful St-Pépin variety was another winner, marinated or pickled dishes. encouraging them to continue experimenting. Made from grapes of the same name, Cuvée Vidal unleashes floral Bolstered by such success, has Courville changed his and fruity aromas (lychee, mandarin, white peach) and the finish is mind about Quebec wines? Wines that he hadn’t initially long and unctuous. It’s perfect with sushi, smoked salmon or lobster. been enthusiastic about? “I make wine in Quebec, and it stands up to other great wines around the world,” he Réserve St-Pépin is the winemaker’s pride and joy. “It’s powerful and asserts. “We want to put aside the prejudice against Quebec delicate at the same time. At the first sip, the taste is very light, then wines,” adds Lemire. “Times have changed. Local products the aromas expand in the mouth – acidity, sugar, bitterness.” are increasingly appreciated. The next step is to give them the value they deserve. And we’re almost there!”
$15.40 DOMAINE $16.75 $28.85 LES BROME DOMAINE DOMAINE CUVÉE JULIEN LES BROME LES BROME Maréchal Foch/Baco Noir/ VIDAL RÉSERVE ST-PÉPIN De Chaunac Vidal St-Pépin Red wine / Quebec White wine / Quebec White wine / Quebec 10680118 / 750 ML 10522540 / 750 ML 10919723 / 750 ML
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Prices are subject to change without notice. INTERVIEW ITHQ CELEBRATES ITS 50TH! Anniversary festivities will be held throughout 2018 and range from an open house, special events and a grand banquet in the fall. For more details, read our article N LAPIERRE-R at SAQ.COM/MAGAZINE THA ÉHA A YE ON M J Teaching TE OI COOI G
CHEF JONATHAN LAPIERRE-RÉHAYEM HAS RETURNED TO HIS ALMA MATER – THE INSTITUT DE TOURISME ET D’HÔTELLERIE DU QUÉBEC (ITHQ) – TO TAKE CHARGE OF ITS RESTAURANT, JUST IN TIME FOR THE INSTITUT’S 50TH ANNIVERSARY CELEBRATIONS. HIS MISSION: PROMOTING QUEBEC CUISINE.
TEXT RÉMY CHAREST PHOTOGRAPHY DOMINIQUE LAFOND
The ITHQ is Canada’s leading hotel management school specializing in tourism, hospitality, food service and sommelier training.
Political science leads to everything… you’re also boosting the local economy,” but what a school! When graduates start once you’ve dropped out, that is. Just declares Lapierre-Réhayem. From his working in a restaurant, you can tell ask Jonathan Lapierre-Réhayem, a 2008 point of view, the ITHQ is a favourable right away they’ve got everything down ITHQ graduate and, since early 2017, outpost for leading the culinary charge: pat. The dishes they prepare reflect executive chef of its restaurant. In the “I have far more influence at the Institut contemporary North American cooking, years between, he slaved over the hot than in the private sector because I come rather than cuisine anchored in the stoves at some of Montreal’s top res- in contact with the next generation. French tradition. And we keep a careful taurants like Brontë, La Montée de Lait, Making them aware of the virtues of local eye on the market.” and Laloux. products will have a great impact on the So ITHQ graduates arrive fully “I studied poli-sci and washed dishes future of the restaurant business.” The prepared, armed with creativity but for a living. Frankly, I preferred the latter, chef – who also oversees the cateferia, also with the rigour essential to their which was far more enjoyable,” he says. banquets and the ITHQ expertise cen- profession. This strict attitude some- “Then I transferred to the ITHQ to study tre – points out that one of the reasons times bothered the youthful Jonathan restaurant management.” The move why he was hired in the first place stems Lapierre-Réhayem, but today he under- eventually led to several internships from the ITHQ’s desire to reinforce the stands the role it played in permitting abroad – in France, China and Japan. development of local products. him to achieve success. “When I was Lapierre-Réhayem’s return to young, I was not a big fan of author- the ITHQ was motivated by a specific TRADITION AND MODERNITY ity. I questioned everything I was told, goal: to imbue as many future cooks Lapierre-Réhayem is also happy to see no matter who the instructor was. At and chefs as possible with a taste for that his old alma mater has kept up with the same time, the school instilled a terroir. He also wants to champion a the times: open to the wide world and sense of discipline in me. I learned fundamentally Québécois cuisine – from the latest culinary trends and preparing to put on a white jacket and a white the provenance of its ingredients to their students for the contemporary restaurant apron – and keep them white – and to treatment by culinary artisans. He’s keen business. Graduates can expand be neatly shaved and dressed. Perhaps to share his love of Quebec products – their horizons by taking advantage of it’s a little like a military academy, but includingsea urchins, asparagus, wild internships anywhere in the world. The it shows through in your work. You’re mushrooms, seaside plants and shrubs – training program emphasizes the basic better organized, there’s less risk of with the new generation. elements of the trade and concludes cross-contamination and everything’s “When you buy locally, the impact upon graduation with the creation of where it should be. All that’s reflected in on the environment is less harmful, and modern dishes. “Sure, it’s just a school, the way you prepare the food.”
55 THE SPIRIT OF SHARING / WINTER 2018 Advertisement
CHEESE-APPLE-OAT-AND- HONEY CRUNCH By Jonathan Lapierre-Réhayem
4 to 6 servings
Oat crumble 200 g (1 1/3 cups) oat flakes 75 g (1/2 cup) chopped green onion 60 g (1/3 cup) duck fat 100 g (2/3 cup) crushed hazelnuts 70 g (1/2 cup) sugar Pinch of salt Espelette pepper
600 g (21 oz) Laliberté or Riopelle (or any mild triple-cream) cheese, cut in large wedges depending on the number of servings 5 Honeycrisp apples Unsalted butter 20 mL (4 tsp) honey Sunflower oil Cider vinegar Pinch of minced parsley Honeycomb
1. Preheat oven to 120°C (250°F). 2. Sweat green onion in duck fat. 3. Add oat flakes, nuts, sugar and salt. 4. Spread mixture on baking sheet and bake for 2 hours. 5. Remove from oven, sprinkle with salt and let cool. 6. Peel and dice 3 apples. 7. Sauté diced apples in butter over low heat, add honey, and simmer. Transfer to a blender and process into a smooth purée. Set aside. 8. Thinly slice remaining 2 apples, and mix with sunflower oil, cider vinegar and parsley. 9. In a shallow soup bowl, add a spoonful of honey-apple purée. 10. Place a cheese wedge over it. 11. Add apple slices and top with some oat crumble and a teaspoon of honeycomb.
WHAT TO DRINK WITH THIS CHEESE DESSERT Why not try an ice cider? Its delicate balance of fruity, caramelized notes and acidity makes it an ideal match for this cheese and apple dessert, brilliantly juxtaposing sweet and savoury fl avours. The earthy and creamy cheese, the SANTA RITA COUSINO MACUL SANTA RITA toasty notes of oats and hazelnuts, the honey’s mellow $22.95 DOMAINE 120 RESERVA ANTIGUAS MEDALLA REAL taste, the crisp apples – all echo the ice cider’s aromas. LAFRANCE ESPECIAL, 2016 RESERVAS, 2014 GRAN RESERVA 2013 Ice cider / Quebec Cabernet Sauvignon, Cabernet Sauvignon, And it’s a local product, to boot, compatible with Chef Cabernet Sauvignon, 00733600 / 375 ML Central Valley Maipo Valley Lapierre-Réhayem’s advocacy. 13358781 212993 Maipo Valley 217059 SCAN TO BUY SCAN TO BUY SCAN TO BUY SCAN TO BUY
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Prices are subject to change without notice.
177616-SOPEXA-SAQ-ANG.indd 1 2017-12-15 11:59 PROFILE
THE DIVERSITY OF CHILEAN VINEYARDS AND ITS ARTISANS' VIRTUOSITY HAVE MADE THIS CHEERFUL COUNTRY A DREAM DESTINATION FOR WINE LOVERS: A CLOSE-UP ON THIS AMAZING LAND.
TEXT VÉRONIQUE RIVEST PHOTOGRAPHY (FOOD) MAUDE CHAUVIN
A few years ago, I participated in the World’s Best Sommelier competition in Santiago, Chile. The event attracted 350 participants from about 60 countries. During my stay, I was struck by how receptive the Chileans were to what was going on around the world, despite their geo- graphic isolation. To the north, this long, narrow Chile country is framed by the world’s driest desert (the Atacama); to the east by the majestic Andes bordering Argentina; to the south by the Tierra del Fuego (“Land of Fire”) archipelago and the Pacific Ocean to the west. Known for its wines, among them Ninquén and Luis Felipe Edwards, the Central Valley, stretching southward from Santiago, is blessed with a Mediterranean climate ideal for viticulture. Its dry, hot days keep vine pests and diseases at bay while the cool Andean night air is conducive to the aromatic development of fruit. Full grape maturity is virtually ensured every year. In fact, fruit production is one of Chile’s main economic activities. Locally grown avocados are incredibly tasty and widely consumed here. Try them with CHILE’S bread for breakfast – delicious! Cherimoyas also deserve attention. Their flavour – a cross between ECO WINES a pear and a pineapple – makes them a wonderful ingredient for sherbet. Since 2011, Chile has put in place a sustainable-development certification program for its wine industry. To date, 66 producers have signed on to his Sustainability Code, representing 70 percent of the country’s wine exports. The goal is to reach 100 percent of certification by 2025. Recognized since 2014 by the SAQ as part of its product selection and process criteria, the certification program requires participants to implement an action $14.50 plan for pesticide reduction as well as the $27.65 LUIS FELIPE management of soil, erosion, biodiversity, NINQUÉN EDWARDS energy, residual matter and working GUARDIAN Cabernet Sauvignon/Syrah, conditions. Some of these products can Valle de Colchagua DO Valle de Colchagua DO Red wine / Chile Red wine / Chile also be made according to organic farming 00928853 / 750 ML 13358693 / 750 ML principles. They will be labelled as such throughout the SAQ’s network of stores. SCAN TO BUY SCAN TO BUY More and more certifi ed wine producers now use the Sustainability Code seal on their labels (above).
Chile’s Elqui Valley affords some of the world’s most 0 7 8 0 4 4 0 7 0 0 0 1 0 5 0 7 8 0 4 4 1 4 0 0 7 9 2 0 impressive landscapes. Its superb climate and rich soil provide ideal conditions for viticulture. Prices are subject to change without notice. 59 THE SPIRIT OF SHARING / WINTER 2018 Casablanca Valley is one of the richest wine regions in Chile’s Central Valley. Nestled between the coastal Cordillera and the Pacifi c Ocean, the valley is renowned for its white wines, especially Chardonnay and Sauvignon Blanc.
CHILE'S TOP 3 Valle del Rappel, Valle del Aconcagua and Valle del Maipo are the regions from which Inspire members buy the most wine.
WHITE WINE RISING While Chile has established an enviable reputation for its structured red wines, its whites, Carmen among them, have been catching up signifi cantly over the past 15 years – in lockstep with international trends. The trend is due in large measure to new plantings in ever-closer proximity to the ocean and which benefi t from its fresh atmosphere. And that’s what’s interesting about regions like Casablanca and Leyda, known for their dazzling Sauvignon Blancs, Bío Bío (way down south) and Aconcagua Costa (farther north). The latter clearly illustrates the importance of the near-ocean effect: Whereas in Aconcagua’s coastal areas producers make fresh and balanced Chardonnays (not to mention nuanced Pinot Noirs), just 70 kilometres to the east average temperatures in the same valley are 4°C higher, and that makes it ideally suited for red wines (like Syrah and Cabernet). It’s rather like travelling from Burgundy to the A THOUSAND AND ONE TERROIRS Rhône region via a short cut – equivalent to the distance Chile’s diverse topography affords not only breathtaking land- between Sainte-Anne-de-Bellevue and Repentigny! scapes but also a multitude of unique climates and terroirs. Central Valley’s dependable conditions, for example, have helped put Chilean wines on the map worldwide, appreciated for their excellent quality-price ratio. But far from resting on their laurels, Chilean winemakers continue to push their viticulture envelope, constantly looking for better terroirs to produce wines that reflect their country’s diversity. Don’t be surprised to see a lot of calicatas – soil pits – dug between the vine rows for soil analysis and achieving a better understanding of the terroir. They’re an enlightened bunch, those growers! Vines are planted very far north, just shy of the desert but high enough on the hillsides to counter the heat. The region $12.50 enjoys an exceptional degree of sunshine, which explains the CARMEN heady fruitiness in the wines. A visit here is imperative, if only Chardonnay, to admire one of the most spectacular skies in the world. This Valle de Casablanca DO White wine / Chile region teems with astronomical observatories so you can 00522771 / 750 ML spend an enchanting night under the stars. Along the coast, vineyards advance toward the ocean’s SMALL SHRIMP SCAN TO BUY edge where the Pacific’s cold currents moderate the climate. EMPANADAS WITH Dip your toes in the water and you’ll quickly understand why surfers all wear wetsuits! MELON SALSA 0 7 8 0 4 3 3 5 0 0 2 6 6 0 See recipe on page 66 and at SAQ.COM/MAGAZINE Prices are subject to change without notice. 61 THE SPIRIT OF SHARING / WINTER 2018 GRILLED BEEF TENDERLOIN WITH CHILEAN PEBRE SAUCE See recipe on page 66 and at SAQ.COM/MAGAZINE
CABERNET, FRONT AND CENTRE
While the País cepage has been Chile’s long-running variety, today Cabernet Sauvignon spearheads the country’s wine production, having burst onto the international market during the 1980s. FESTIVE SPIRIT A prominent grape in the wines of Errazuriz, In the east where weather conditions are extreme, vines are planted San Pedro Epica and Marques de Casa steadily higher up the Andean foothills, and still the grapes struggle to Concha, its presence is hardly a recent mature. At some point, the growers began looking southward, inter- phenomenon, since the grapes arrived in ested in reviving the centuries-old vineyards of Carignan and País. The Chile in the mid-19th century. At that point, latter was the first European variety to colonize the Americas and the the vines were planted in the Maipo region most widely cultivated before Cabernet Sauvignon’s rise in popularity. in the heart of Central Valley not far from This southern exploration continues apace: Some wineries have now Santiago. This hot, dry area is still acclaimed been established more than a thousand kilometres south of Santiago. for its Cabernet (and other Bordeaux Chileans are by nature curious and determined but they are also varieties), even though winemakers have bon vivants. During the most stressful moments of the sommelier com- tended to move away from Santiago as a petition I attended, my Chilean colleagues were the ones who made me result of rampant urbanization. Appellations laugh and relax. Passionate but utterly unpretentious, they can poke fun like Maule, Colchagua, Cachapoal and, a little at themselves and enjoy partying. farther north, the Aconcagua Valley interior The Bar Liguria is a traditional but super-trendy cabaret-restaurant are all highly prized for their Cabernets, in Santiago. Its slogan is an apt description of the Chilean spirit: “Sing, sometimes blended with Syrah. drink, eat and love.”
$13.50 $20.85 $20.65 SAN PEDRO MARQUES DE ERRAZURIZ EPICA RED CASA CONCHA ACONCAGUA ALTO BLEND CABERNET- Cabernet Sauvignon/ Cabernet Sauvignon/ SAUVIGNON Cabernet Franc/Petit Verdot, Carménère/Syrah, Cabernet Sauvignon/ Valle del Aconcagua DO Valle del Maipo DO Cabernet Franc, Valle Central DO Red wine / Chile Red wine / Chile Red wine / Chile 13394766 / 750 ML 12990611 / 750 ML 10694253 / 750 ML
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0 0 6 0 8 0 5 7 1 0 6 3 8 8 0 7 8 0 4 3 0 0 1 3 6 4 7 5 0 7 8 0 4 3 2 0 3 3 3 1 7 5 DISCOVER more pairing ideas at Prices are subject to change without notice. 63 THE SPIRIT OF SHARING / WINTER 2018 SAQ.COM/MAGAZINE Advertisement MAC-AND-CHEESE BITES p. 14 RACLETTE PIE p. 17 Preparation: 15 minutes Preparation: 30 minutes Cooking: 20 minutes Cooking: 30 minutes Cost per bite: about $0.30 Cost per serving: about $2.50 Makes 40 6 to 8 servings
Macaroni and cheese 1 sheet puff pastry 45 mL (3 tbsp) butter 2 large potatoes, thinly sliced SCHNEIDER A.A. 1 clove garlic, minced WEISSE 2 onions, minced BADENHORST 45 mL (3 tbsp) flour ORIGINAL 60 mL (1/4 cup) 35% cream THE CURATOR (10398913) (12889126) 500 mL (2 cups) milk $3.35 8 slices raclette cheese $12.65 1 pinch ground nutmeg 6 sprigs rosemary 1 pinch cayenne pepper 6 sprigs thyme 15 mL (1 tbsp) Dijon mustard Salt and pepper 500 mL (2 cups) macaroni Garnish 500 mL (2 cups) grated sharp cheddar Charcuterie (prosciutto, Bayonne ham Salt and pepper or any other cured meat) Crunchy crust and topping Arugula 500 mL (2 cups) Panko bread crumbs 1. Preheat oven to 220°C (425°F). 2. In a skillet, heat oil and 125 mL (1/2 cup) melted butter fry potatoes until slightly golden. Add onions and continue 250 mL (1 cup) grated sharp cheddar cooking for a few minutes. 3. Add cream and reduce to half. 1. Preheat oven to 200ºC (400ºF). Melt butter in a saucepan over low heat Let cool. 4. Season and spread mixture over puff pastry. and sweat the garlic. 2. Stir in flour and cook a few more minutes without Garnish with cheese and rosemary. 5. Bake in oven until browning. 3. Incorporate milk and stir with a whisk. Season with salt and pastry is golden, about 20 minutes. 6. Let cool slightly pepper. 4. Add nutmeg, cayenne and mustard. Mix. Cook over low heat before topping with charcuterie and seasoned arugula. for about 5 minutes until thickened. 5. Meanwhile, cook macaroni in a saucepan of boiling water until al dente. Drain and leave the pasta in the saucepan. 6. Stir in sauce and cheese. 7. Crust: In a bowl, combine bread crumbs and melted butter. Add cheese. Press bread-crumb mixture into the bottoms and walls of mini-muffin trays.* 8. Spoon macaroni-and- cheese mixture into trays, and top with remaining bread-crumb mixture. HAZELNUT BISCOTTI 9. Bake for about 10 minutes, or until lightly golden. AND CHOCOLATE- *If possible, use non-stick muffin trays. If not, make sure to thoroughly HAZELNUT SPREAD p. 21 grease the insides (so that mac-and-cheese bites won’t stick) then line with bread-crumb mixture. Preparation: 10 minutes Cooking: 20 minutes Cost per serving: about $2.00 Makes about 18 biscotti OFFLEY REI POT-AU-FEU BURGERS p. 18 TAWNY (00157438) Preparation: 20 minutes Hazelnut biscotti $15.95 Cooking: 5 minutes 250 mL (1 cup) hazelnut powder Cost per serving: about $2.25 250 mL (1 cup) all-purpose flour 4 servings Pinch of salt 500 mL (2 cups) pulled beef 125 mL (1/2 cup) unsalted butter, softened from leftover pot-au-feu PAUL 125 mL (1/2 cup) sugar JABOULET 250 mL (1 cup) pot-au-feu cooking juice AÎNÉ 2.5 mL (1/2 tsp) vanilla extract PARALLÈLE 45 4 slices of sweet potatoes* (00332304) 1 egg $15.60 Spicy coleslaw Spread 1/4 red cabbage, shredded 1 400-mL (14-oz) can coconut milk 1/4 green cabbage, shredded 125 mL (1/2 cup) hazelnut butter* 2 green onions, finely chopped 200 g (7 oz) dark or milk chocolate, chopped 125 mL (1/2 cup) mayonnaise 1. Biscotti: Preheat oven to 180°C (350°F). In a bowl, mix 125 mL (1/2 cup) yogourt hazelnut powder, flour and salt. Set aside. 2. In another Lemon juice bowl, combine butter, sugar and vanilla. 3. Add egg and 30 mL (2 tbsp) Sambal Oelek whisk until smooth and well blended. 4. Add dry ingredients 5 mL (1 tsp) crushed cumin seeds and mix. 5. Form the dough into a disc and wrap in plastic. 5 mL (1 tsp) crushed coriander seeds 6. Refrigerate for about an hour or until the disc is firm 5 mL (1 tsp) honey enough to roll. 7. With a rolling pin, roll out the dough 60 mL (1/4 cup) chopped chives into a rectangle about 1.25-cm (1/2-in) thick. Cut into 4 toasted buns 1.25-cm X 6.25-cm (2-in X 2½-in) strips (or any other shape VENTISQUERO EMILIANA 1. Heat and shred the meat in its cooking juices. Form patties. you fancy). Place strips on a parchment-lined baking sheet. GREY SINGLE COYAM, 2013 2. Coleslaw: In a bowl, combine cabbage and green onions. 8. Bake for 8 to 10 minutes in the centre of the oven until BLOCK, 2014 Red Blend, 3. In another bowl, mix the remaining ingredients. 4. Combine golden. 9. Spread: Place coconut milk and hazelnut butter Cabernet Sauvignon, Colchagua Valley with cabbage and season with salt and pepper. 5. Garnish in a saucepan and bring to a boil while stirring. Remove from Maipo Valley 13476139 13066244 buns with meat patties and potato slices. Serve with coleslaw heat and continue stirring for a few minutes until smooth. and other condiments, to taste. 10. Serve hot spread with hazelnut biscotti. Or refrigerate a few hours if you prefer a creamier texture. SCAN TO BUY SCAN TO BUY *For the pot-au-feu, add the vegetables that cook faster — such as the sweet potatoes — during the last 30 minutes of cooking. *Available in grocery stores.
Prices are subject to change without notice. 65 THE SPIRIT OF SHARING / WINTER 2018
177617-CHILI-SAQ-ANG.indd 1 2017-12-15 12:01 ENDIVES WITH TOMATOES, SMALL SHRIMP EMPANADAS FETA AND BACON p. 22 WITH MELON SALSA p. 60 Preparation: 15 minutes Preparation: 30 minutes Cooking: 5 minutes Cooking: 20 minutes Cost per bite: about $0.40 Cost per serving: about $5.00 Makes 24 4 servings
2 endives, halve each lengthwise 250 mL (1 cup) cooked shrimps, cut into small pieces 2 slices bacon, chopped BISOL 1 stalk celery, chopped CREDE CARMEN 15 mL (1 tbsp) maple syrup (10839168) 30 mL (2 tbsp) chopped coriander (00522771) 24 grape tomatoes, halved $21.45 45 mL (3 tbsp) chopped red onion $12.50 1 small green onion, minced 250 mL (1 cup) cooked white fish meat Lemon zest (bass, halibut, cod), shredded 45 mL (3 tbsp) finely chopped chives 45 mL (3 tbsp) whipping cream (35%) 45 mL (3 tbsp) minced dill Salt and pepper 125 mL (1/2 cup) feta, crumbled 450 g (1 lb) store-bought pastry Salt and pepper 1 egg, beaten Fleur de sel Salsa 1. In a skillet, cook bacon until crispy. 2. Add maple syrup and 375 mL (1½ cups) chopped honeydew melon cook for a few minutes until caramelized. Set aside. 3. In a bowl, 45 mL (3 tbsp) each of chopped red onion, mix tomatoes, green onion, zest and herbs. 4. Season with chopped coriander, chopped parsley salt and pepper. 5. Just before serving, drop a spoonful of the 15 mL (1 tbsp) lime juice tomato mixture onto each endive leaf and top with some bacon and feta. 6. Garnish with fleur de sel and pepper. Add lemon 1. In a bowl, mix the first seven ingredients together. Set aside. 2. On a clean, zest and dill, to taste. floured work surface, roll out the pastry with a rolling pin to a thickness of 0.75 cm (1/3 in). 3. Use a 15-cm (6-in) bowl or lid to cut out 8 circles. 4. Preheat the oven to 190°C (375°F). 5. Place an equal amount of the shrimp mixture on one half of each pastry circle. 6. Brush the borders of each circle with the beaten egg. 7. Fold each circle in half and use a fork to seal well. 8. Place the empanadas on a baking sheet SMOKED SALMON covered with parchment paper, glaze them with the beaten egg, and cook for CREPE PLATTER p. 25 20 minutes or until the pastry is cooked and golden-brown. 9. In the meantime, Preparation: 15 minutes mix the salsa ingredients and keep refrigerated until ready to serve. 10. Serve the Cooking: 15 minutes empanadas hot or lukewarm with the melon salsa. Cost per serving: about $4.00 4 to 6 servings GRILLED BEEF TENDERLOIN Crepes PARÉS BALTÀ WITH CHILEAN PEB E SAUCE p. 62 250 mL (1 cup) all-purpose flour PINK CAVA (12888043) 30 mL (2 tbsp) sugar $17.60 Preparation: 30 minutes 1 pinch salt Cooking: 16 to 18 minutes 2 eggs Cost per seving: about $10.00 250 mL (1 cup) milk 4 servings Butter or olive oil, for cooking 45 mL (3 tbsp) red-wine vinegar ERRAZURIZ Garnish 1 clove garlic, chopped ACONCAGUA ALTO 450 g (1 lb) smoked salmon 1 mL (1/4 tsp) ground cumin (13394766) Sour cream 5 mL (1 tsp) dried oregano $20.65 Dill, chives or similar herbs 2 mL (1/2 tsp) hot chili pepper flakes Salt and pepper Roasted fennel 4 beef tenderloin steaks, about 150 g (5 oz) each 1 bulb fennel, finely sliced and blanched 15 mL (1 tbsp) butter 30 mL (2 tbsp) olive oil 1 spanish onion, minced 1 orange, halved 10 mL (2 tsp) sugar 1 lemon, halved Salt and pepper Pebre sauce Roasted pineapple 125 mL (1/2 cup) chopped fresh coriander 1 pineapple, pared and finely sliced 60 mL (1/4 cup) thin slices of onion 30 mL (2 tbsp) olive oil 60 mL (1/4 cup) finely diced red bell pepper 60 mL (1/4 cup) lime or lemon juice 1. Preheat oven to 180ºC (350ºF). 2. Line 2 baking sheets with Hot chili peppers, chopped, to taste parchment paper. 3. Arrange fennel slices on one baking sheet, 30 mL (2 tbsp) olive oil drizzle oil over them and season with salt and pepper. Add Salt and pepper orange and lemon halves, cut-side down. 4. Arrange pineapple slices on second baking sheet. 5. Place both baking sheets 1. In a bowl, mix together the vinegar, garlic, cumin, oregano and hot pepper in oven and roast until fennel becomes soft and golden and flakes. 2. Season generously. 3. Place the meat in the marinade and coat well. pineapple becomes slightly golden, all about 30 minutes. Set 4. Marinate for 30 minutes. 5. Meanwhile, in a saucepan, melt the butter over aside. 6. Using a blender or a whisk, purée all crepe ingredients medium-high heat. 6. Add the onion and sugar. 7. Cook for about 10 minutes or until smooth. 7. Warm a non-stick griddle over low heat. Brush until caramelized. Set aside. 8. In another bowl, mix together all of the pebre sauce the surface with butter or oil. 8. Spoon about 60 mL (1/4 cup) ingredients. Set aside. 9. Remove the steaks from the marinade and cook in a very of batter onto the griddle, spreading it out to form a thin crepe. hot skillet for 3 to 4 minutes on each side. 10. Serve the steaks with caramelized Repeat until all batter is used. 9. Garnish crepes and serve. onions, topped with sauce. 11. Serve with grilled vegetables.
Prices are subject to change without notice.
177923-PROSECCO-SAQ_AN.indd 1 2017-12-14 15:42 177612-DOGHERIA-SAQ-ANG.indd 1 2017-12-06 09:47