COUNTRYSIDES INVITING TABLES AND ENTICING

AUTUMN 2018 4 0 0 0 1 3 8 0 4 2 2 7 5 NEW DIGITAL CONTENT EACH WEEK SAQ.COM/MAGAZINE

ENTERTAINING WINES AND VEGETARIAN FOOD

Treat your vegetarian guests to these delicious pairings.

TRENDS INTO THE 100% LOCAL FOREST

ALL ABOUT CIDER Want to learn more about mushrooms, Our guest cider-maker, which pair beautifully Michel Jodoin, shares his with wine? Our favourite cocktail. collaborator shares her mushroom hunting experience.

89 COCKTAILS POINTS HALLOWEEN Editor’s Choice SHIVERS

Dare to try a Dark and Dreamy or Vampire cocktail? Check out Magazine our tantalizingly terrifying ideas! VINTAGE 2016

FROM PRINT TO DIGITAL Look for this icon in the magazine to access SAQ Item Number #13692157 Follow us on social media to share your likes IMAGERYWINERY.COM and comments. Ask questions and discover additional digital content. IMAGERYWINERY even more inspiring ideas!

180695-PINOT-SAQ-ANG.indd 1 2018-07-12 11:29 page no. 54

CONTENTS NUMBER 06 – AUTUMN 2018

Cover photo: David De Stefano

ON THE ENTERTAINING TRENDS 100% LOCAL PROFILE AGENDA 10 30 49 58 GLORIOUS COLOURS ABSINTHE’S DOUBLE LIFE CIDRERIE MICHEL JODOIN LANGUEDOC-ROUSSILLON: 07 A VARIETY OF WINE AND VINE QUEBEC’S FALL EVENTS 24 34 FRIDAY NIGHT CHILLING PATAGONIA: NEW FRONTIERS – BEER AND TAPAS! OF ARGENTINA INTERVIEW WHAT’S NEW RECIPES 36 54 CHEF FANNY DUCHARME 65 MIGHTY MUSHROOMS 09 USEFUL TIPS OF L’ÉPI CU RIEUX VINES IN THE CITY AT SAQ OUR STORES’ FAVOURITES 26 SHADES OF RED WINE COCKTAILS SAQ TERMINALS IN-STORE SOON 28 40 6 TIPS TO MAKE THE AUTUMN SUN MOST OUT OF INSPIRE WITH THE MOBILE APP 46 page MIXOLOGIST SECRETS: no. 22 Christophe Beaudoin-Vallières and the Atwater Cocktail Club page no. 45

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 / AUTUMN 2018 DID YOU KNOW? All profits made by GUIDE TO WINES AND SPIRITS BISTRO SAQ on event ON THE AGENDA and festival sites that we THE SPIRIT OF SHARING sponsor are given back ISSN 2561-1585 SCATTERED THROUGHOUT THE MAGAZINE, THE FOLLOWING TASTE TAGS to the organizations DIRECTOR – EXPERIENTIAL MARKETING – SAQ in question. SERVE AS YOUR WINE GUIDE, PROVIDING DETAILS ABOUT EACH OF THE Sandrine Bourlet WINES AND SPIRITS FEATURED. MANAGER – MARKETING STRATEGY AND BRAND POSITIONING – SAQ Ariane de Warren TASTE TAGS / WINES PUBLISHER – SAQ Johanne Morrisseau SAQ • light • full-bodied • full-bodied CONTRIBUTORS – SAQ SEPTEMBER 28 • fruity-floral • woody • dry Éric Bertoldi, Sabrina Boucher, Emmanuelle Roy, PROUD PARTNER • fresh • structured • fruity-woody Julie Perreault, Isabelle Plante and the Category Management team THROUGHOUT QUEBEC, THE SAQ IS ASSOCIATED WITH GROUPE TVA, PRESIDENT AND CEO • • medium-bodied light • light France Lauzière WINE FAIRS, POPULAR FESTIVALS AND SHOWS THAT • fruity-spicy • dry • semi-dry MANAGEMENT PROMOTE ART, MUSIC AND GOURMET FOODS THAT ARE • plump • subtle • fruity TVA Publications Inc. Custom Publishing Division PROUDLY MADE IN QUEBEC. WE HELP SUPPORT QUEBEC’S TVA PUBLICATIONS INC. • medium-bodied • medium-bodied • rich General Manager Robert Renaud CULTURAL HERITAGE, AND WHEN CELEBRATIONS • woody • dry • extra sweet Director, Omnichannel Content & Strategy SUPPORT CAUSES WE CARE ABOUT TOO, WE’RE EVEN • velvety • fruity-floral • exotic fruit Karine Charbonneau Editorial Content Team Myriam Huzel, Gassendie Jocelyn, Pascale HAPPIER TO TAKE PART. Navarro, Manager, Design Studio and Print Diane Gignac Project Managers Andrée-Anne TASTE TAGS / SPIRITS Gauthier, Elodie De Smet Creative Director SALON DES VINS, BIÈRES ET (Contributor) Sonia Bluteau (Madore Atelier) - • Light • Thick and oily • Unique Art Director Louis-Philippe Verrier Graphic OCTOBER 5 TO 7 SPIRITUEUX DE TROIS RIVIÈRES Artist Blanca Arellano Illustrator Valérie • Supple • Wood and vanilla • Intense The 27th edition will feature some 50 exhibitors offering • Subtle • Rustic • Iodine and smoke Bertrand Art Direction, Digital Platforms Guillaume Boudreau Editorial Staff Rémy unforgettable tasting experiences through varied, exciting Charest, Myriam Huzel, Gassendie Jocelyn, workshops. The festival comes to a fun and funky end with • Balanced • Powerful Chantal Lapointe, Pascale Navarro, Mylène the Après-Salon, where musicians and mixologists stir up • Refined • Full Tremblay Translator Kathleen Bernard, • Fruity and spicy • Assertive Amanda Leigh Cox Fact Checker Gilberte some exhilarating entertainment! Copy Editor and Proofreader Drouin Donna uqtr.ca/salondesvins Jensen Photographers David De Stefano, Julien Faugère Food Stylist Blake Mackay ICONS / COCKTAIL SPIRITS Prop Stylist Caroline Nault ADVERTISING REPRESENTATION Sabrina Boucher: 514-254-6000, ext. 5115 SALES COORDINATOR Maria Perrotti PRODUCTION UNTIL SEPTEMBER 9 Head of French Revision Alain Bénard Director of Operations Johanne Perron Head of Copywriting Negotiations Mélanie LA VIRÉE FESTIVAL Turcotte Researcher, Visual Content FÊTE DES VENDANGES Emmanuelle Neaut Supervisor, Photo This festival celebrates Quebec’s cultural traditions, MAGOG-ORFORD Department Domenica Rendina Team and features professional storytelling, traditional dan- HERE’S TO A HEALTHY PLANET! Manager, IT Department Serge Mercier This is one of fall’s biggest events! The idea cing and music, workshops, and a market that boasts PRINTING behind the festival was born in the Eastern A MAGAZINE THAT RESPECTS WE SAVE: no less than 60 Gaspésian artists and artisans. All of THE ENVIRONMENT TC Imprimeries Transcontinental Townships, and today it’s more popular this great culture and entertainment is set against a Printed on Rolland Enviro satin, 944 trees = 2 football fields SAQ CUSTOMER SERVICE than ever. The festival celebrates Quebec’s Montreal: 514-254-2020 beautiful autumn backdrop! containing 100 percent post- wines and agricultural products, promising consumer fibres, made from 138,549 kg CO2 = annual emissions by 46 vehicles Elsewhere in Quebec: 1-866-873-2020 festivallaviree.com visitors a gourmet experience they won’t 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, soon forget! and Ancient Forest Friendly™. The J4K 5G7, 514-848-7000, [email protected] fetedesvendanges.com 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: 179 kg NOX = emissions by 1 truck in 553 days Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. SAQ headquarters is located at 7500, rue Tellier, Montreal, Quebec, H1N 3W5. THE SPIRIT OF SHARING is a registered trademark of the Société des alcohols du Québec. Any reproduction of articles, illustrations or 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. LEARN MORE about activities and events sponsored by the SAQ. Limited quantities. No layaways are permitted. Prices are subject to change without notice. SAQ.COM/MAGAZINE 7 THE SPIRIT OF SHARING / AUTUMN 2018 The body is WHAT’S NEW Beaujolais, VINES IN THE CITY AT SAQ! This summer, the SAQ’s head office concept of circular economy – in this is getting a makeover and going study, assessing the potential of using green by participating in an urban recycled glass for grape and vine the heart is agriculture research project! On the growth,” explains Véronique Lemieux, SAQ grounds in the Mercier–Hochelaga- the study’s creator and primary Maisonneuve neighbourhood, over one researcher. Recycled glass ‘sand’ is hundred grape vines were planted in integrated into the soil of potted plants, Québécois. soil and in pots. The cépages planted and glass aggregates are used as a (Frontenac Noir and Blanc, Marquette, sort of mulch at the base of in-ground Petite Perle, Acadie Blanc and Vidal) plants. Vines on the roof of Montréal’s were selected for their heartiness and Palais des congrès and the SAQ’s head resistance to Montréal weather. In office are joined by vines growing at addition to winemaking grapes, table the Institut de tourisme et d’hôtellerie grapes were also planted. “One of the du Québec and Station FM-R at the unique aspects of our research is the Lachine Canal.

SAQ President and CEO Catherine MARCHENKO DARIA © Dagenais (left) and Véronique Lemieux, founder of Vignes en ville. MOBILE APP AT A TERMINAL NEAR YOU The SAQ is constantly personalizing its services. In fact, interactive ter- minals have been deployed across our entire network since late July. These new installations are an extension of the SAQ.COM mobile app and allow you to see our specials, exclusive offers, and access your profile and purchase history all by simply scan- ning your Inspire card. Plus, they help you search our product database and find out what’s available in-store and online in real time, offer pairing

© DARIA MARCHENKO DARIA © ideas, and so much more!

OUR STORES’ FAVOURITES! Sharing our passion for wine and spir- its, giving advice and passing on dis- coveries with customers: These are what make our stores lively! To helpfully inspire your product purchases, keep an eye out for our Coup de cœur indi- cators. Each Coup de cœur product was chosen by an employee, identified by their first name. Whether you’re looking for the perfect wine for dinner, or a spirit to share with good friends, look for our Coup de cœur, and dis- cover a whole new world of taste! © MARIE CHAREST MARIE ©

180697-CLEMENT-SAQ-ANG.indd 1 2018-07-12 11:23 ENTERTAINING

THE SUN’S RAYS MAY STILL BE WARM, BUT ALL AROUND US, THE COLOURS ARE CHANGING here’s to FROM SUMMER’S VERDANT GREENS TO enjoying nice AUTUMN’S REDS AND RUSTS. WE HAVE A MENU weather with THAT’S THE PERFECT PALATE TO ACCOMPANY friends! GLORIOUS THE SEASON. FOLLOW US! PHOTOGRAPHY DAVID DE STEFANO

FROM SUMMER TO FALL While it’s still delightfully warm, why not keep enjoying patio aperitifs and meals? Trout tartare bites, vegetarian one-bowl meals, a savoury tomato tart… all excellent ways to celebrate the gorgeous food that’s overflowing at local farmer’s markets. More into meat? Try a turkey roulade with sun-dried tomatoes, or grilled elk with blue cheese – either one is sure to thrill! Dessert is everyone’s favourite course, so surprise and impress guests with Apple Blooms: mini-tarts served with ice cream and a rum sauce.

FROM WHITE TO ROSÉ TO RED Pinot Gris, Cabernet Sauvignon, rosé blends... they all come down to aromas, textures and intensities. From the lightest sips to more full-bodied glassfuls, various wine varieties pair well with autumn charms.

PROSECCO, PRIMO! Welcome your friends with elegance – and Prosecco! Made from Glera grapes, this light bubbly is best served well chilled. It pairs nicely with chips and nuts, and makes superb cocktails.

$17.00 MIONETTO PROSECCO TREVISO Glera, Prosecco DOC DISCOVER Sparkling wine / Italy Prosecco! 13031244 / 750 ML SAQ.COM/MAGAZINE

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Prices are subject to change without notice. 11 THE SPIRIT OF SHARING / AUTUMN 2018 SUN-SOAKED

TROUT TARTARE BITES APERITIF WITH HAZELNUTS See recipe on page 65 A FRESH MEAL AND A DRINK FOR EVERYONE: and at SAQ.COM/MAGAZINE THE PERFECT HAPPY HOUR!

TROUT TARTARE Salmon might be the more popular choice for tartare, but you must try it with trout! In Quebec, it’s readily available – from oceans and rivers – so be sure it’s fresh! And cut it into tiny cubes using a very sharp knife. When selecting your fish, it’s a good idea to tell your fishmonger how you’ll be using it.

HARMONY OF FLAVOURS An ultra-fresh fish is delish, so what you add to it must complement it. Our recipe includes hazelnuts, fresh tarragon (milder than dried tarragon) and a hint of lime juice. These ingredients are understated, which lets the delicate taste of the trout shine through.

WHAT TO DRINK WITH THIS TROUT TARTARE? Henry of Pelham Sauvignon Blanc is a perfect pairing for these tartare bites, thanks to its delicate aromas of grapefruit and apple, with a hint of minerality. The subtle notes of pear, passion fruit and almond found in Vignes de Nicole from Domaines Paul Mas highlight this dish’s delectable aromas. If you’re looking for a wine that goes well with all sorts of salads, fish and seafood, definitely try Yalumba Viognier. It’s a fantastic all-purpose white with exotic notes of fruit and a lively hit of freshness.

$14.55 $16.55 DOMAINES PAUL MAS $14.25 HENRY OF PELHAM VIGNES DE NICOLE YALUMBA Sauvignon Blanc, Chardonnay/Sauvignon Blanc/ THE Y SERIES Niagara Peninsula VQA Viognier/Piquepoul, Pays d’Oc IGP Viognier White wine / Canada White wine / France White wine / Australia 13575250 / 750 ML 11767768 / 750 ML 11133811 / 750 ML DISCOVER trout recipes and SCAN TO BUY SCAN TO BUY SCAN TO BUY perfect pairings. SAQ.COM/MAGAZINE 0 0 7 7 9 3 7 6 7 0 3 0 1 2 0 3 7 6 0 0 4 0 4 2 6 2 0 4 0 9 3 1 1 7 8 9 4 7 5 9 7 4

Prices are subject to change without notice. 13 THE SPIRIT OF SHARING / AUTUMN 2018 BOWLS OF PLENTY With bright colours and lively tastes, these AUTUMN dishes are as good to eat as they are to behold. Here’s an easy how-to: The bottom layer is quinoa, millet or rice. Add vegetables, making ONE-BOWL MEALS BOWL sure to opt for those with contrasting colours See recipe on page 65 and textures like julienned radishes, grated and at SAQ.COM/MAGAZINE EVERYTHING IS WELCOME IN A HEARTY BOWLFUL THAT’S carrots or steamed asparagus tips. Then add AS PLEASING TO THE EYES AS IT IS TO THE PALATE! some protein by way of tempeh or tofu. Top off your bowl of plenty with chopped nuts or puffed rice to add some crunch. Drizzle on a delicious sauce to harmonize and highlight the flavours and… voila! Your meal is ready!

THE BOWL TRUTH One-bowl meals are all the rage right now. Poké, Buddha, power… The different names and ingredients all signal the same thing: a healthy all-in-one meal. Poké bowls are Hawaiian, while Buddha, or power, bowls are from the west coast of California, North America’s first foothold in organic and vege- tarian cuisine.

A PINCH OF SPICE IS NICE! The secret to this recipe’s success is in the cooking and seasoning of the vegetables, tofu and nuts. Cauliflower, squash, tofu and cashews are covered in a mixture of coriander, cumin and fennel then oven-roasted. Add a savoury sauce and you’ve got a fragrant form of fantastic!

WHAT TO DRINK WITH ONE-BOWL MEALS? Chardonnays from the Tawse and Boschendal estates offer exquisite mellowness and aromatic complexity, and their accents of spice and dried fruit are natural matches for this fare. The Pfaff is a Pinot Gris from Alsace, and its semi-dryness is outstanding with the sauce’s sweet-and-salty flavour. These three whites are excellent choices that will make the varied tastes and textures of the vegetables and nuts stand out – as well as the meal’s spices!

$15.85 $19.95 BOSCHENDAL TAWSE 1685 $16.85 Chardonnay, Chardonnay, PFAFF Niagara Peninsula VQA Coastal Region WO Pinot Gris, Alsace AOC White wine / Canada White wine / South Africa White wine / France 11039736 / 750 ML 00935833 / 750 ML 00456244 / 750 ML

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0 0 6 7 0 4 5 9 0 0 9 2 1 5 0 4 7 1 1 4 0 0 0 0 3 8 2 4 0 3 1 8 5 1 3 0 0 7 1 0 2 5 LEARN MORE about vegetarian meals Prices are subject to change without notice. and wine pairings. 15 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE TOMATO TART See recipe on page 65 and at SAQ.COM/MAGAZINE RED TOMATO RIPE RED TOMATOES ARE OVERFLOWING AT FARMER’S MARKETS, SO DIG RIGHT IN!

TOMATO TART No one’s saying tomato sauce isn’t great, but you can also make incredible tomato tarts! Here, we’ve used commercial phyllo but pâte brisée works fine too. We added extra flavour and flair with cheese and fine herbs – or you can add black olives or anchovies.

A BOUQUET IN THE BOUQUET Red and rosé wines often mention flower notes. For example, rose (in S. de la Sablette), peony or violets. White wines often have white-flower notes like acacia, camomile, lime or orange blossom. Aside from floral notes, a single wine can feature many other delightful aromas like fruity, mineral, herbal and spicy.

WHAT TO DRINK WITH THIS TOMATO TART? S. de la Sablette combines a base of Grenache to equal parts Cinsault and Syrah, and has aromas of melon and rose, making it an ideal Provençal pairing. Bellevue La Forêt has a beautiful raspberry-red colour, and has more intensity with its notes of cherry, subtle spices and red currant. A deep cherry red awaits you when you pour yourself a glass of Domaine du DISCOVER Vieil Aven. With aromas of raspberry and spice, more about the Grenache grape. it’s a beautiful match for our tomato tart. SAQ.COM/MAGAZINE

$14.55 CHÂTEAU $18.75 $17.10 BELLEVUE DOMAINE DU S. DE LA SABLETTE LA FORÊT VIEIL AVEN Grenache/Cinsault/Syrah, Grenache/Syrah/ Grenache/Mourvèdre/ Côtes de Provence AOC Cabernets, Fronton AOC Clairette, Tavel AOC Want freshTip tomatoes in your Rosé wine / France Rosé wine / France Rosé wine / France dishes all year long? All you need 12990902 / 750 ML 00219840/750 ML 00640193 / 750 ML to do is put whole tomatoes in reusable freezer bags and pop SCAN TO BUY SCAN TO BUY SCAN TO BUY them in the freezer. Simply take one or two out as you need them. Once they’ve thawed, 0 3 5 0 0 6 1 0 1 0 6 4 1 5 0 4 1 1 8 8 0 0 0 0 0 0 1 7 0 3 3 9 9 6 0 0 1 1 2 7 0 9 the skin is easily removed. Prices are subject to change without notice. 17 THE SPIRIT OF SHARING / AUTUMN 2018 here’s to the joys TURKEY ROULADE WITH of autumn SUN-DRIED TOMATOES See recipe on page 65 and at SAQ.COM/MAGAZINE

FAMILY STYLE WHAT TO DRINK WITH THIS Add a dash of different to your turkey TURKEY ROULADE? this year, and try a turkey roulade! It’s Those who like light-red thirst- delicious and, in all its rich colours, quenchers will love the Bur­gundy it’s beautiful on the plate. Sun-dried Labouré-Roi. A bright garnet colour, tomatoes, walnuts and Parmesan add it’s lively with a subtle nose. Accents texture and sweet flavours that are a of strawberries, cherries and sweet magnificent match with the accom- spices will highlight the tomato in panying orange sauce. this recipe. Oregon-made Pinot Noir Cloudline has generous fruit aromas HAPPY STUFFED WITH FLAVOUR and a balanced acidity that enriches Our roulade also works well with a the dish’s flavours. Chaminé has a more traditional stuffing featuring deep red-purple colour. A Portuguese THANKSGIVING apples, bacon and rosemary, or one offering, it also has soft tannins that made with mushrooms, pancetta and express notes of violets as well as FRIENDS AND FAMILY GATHER tarragon. You can also add a dash of rasp­berry jam – perfect for those TOGETHER AROUND A BOUNTIFUL FEAST: port or wine to highlight the mouth- who love wines from the fruity-and- IT’S THANKSGIVING! watering roulade aromas. medium-bodied taste-tag category.

$13.70 $15.30 CORTES DE CIMA LABOURÉ-ROI CHAMINÉ LA PRINCESSE $24.25 Aragonez/Syrah/Touriga MAUDITE CLOUDLINE Nacional/Alicante Gamay/Pinot Noir, Pinot Noir, Bouschet/Trincadeira, Coteaux Bourguignons AOC Willamette Valley AVA Alentejo Vinho Regional Red wine / France Red wine / United States Red wine / Portugal 00570036 / 750 ML 11334161 / 750 ML 10403410 / 750 ML

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0 3 3 0 9 2 8 0 0 1 6 5 7 0 0 0 0 1 2 0 8 6 9 6 5 3 1 9 0 5 6 0 3 7 9 0 0 0 1 1 9 3 HOST an apple-themed dinner! Prices are subject to change without notice. SAQ.COM/MAGAZINE FLAVOUR CHASE

IF THERE’S ANY TIME OF YEAR THAT GAME MEAT IS ON THE TABLE, SURELY IT’S AUTUMN! BARBECUE IT FOR EVEN MORE FLAVOUR.

GRILLED GAME Barbecue season isn’t over yet! Go on and grill your game meat, but try serving it autumn- style – with a slice of blue cheese, for example. Elk medallions can be found in butcher shops ELK MEDALLIONS or grocery stores that sell vacuum-packed WITH BLUE CHEESE game meat. For this recipe, if you can’t find See recipe on page 66 elk, you could also use beef. and at SAQ.COM/MAGAZINE

WHAT TO DRINK WITH THESE MEDALLIONS? Grown and bottled in Washington state, Chateau Ste Michelle, dark violet-red in colour, emits notes of fruit, wood and spices. McManis, a Cabernet-Sauvignon from California, has bolder tannins. It exudes notes of red fruits and vanilla, with subtle aromas of cocoa and oak much like Comoloco, a Spanish red from the region of Jumilla. This wine is made with Monastrell grapes that create a wine with rich fruity and woodsy notes, and a robust mouthfeel. Cooked game meats combine deliciously with the elegant tannin structure of these wines.

$19.95 CHATEAU $18.35 $17.00 STE MICHELLE McMANIS COMOLOCO Cabernet Sauvignon, Cabernet Sauvignon, ORGANICO Columbia Valley AVA California Monastrell, Jumilla DO Red wine / United States Red wine / United States Red wine / Spain 11882221 / 750 ML 13088101 / 750 ML 12207957 / 750 ML

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LEARN 0 0 0 8 8 5 8 6 6 0 1 8 3 5 0 0 6 7 0 5 8 0 0 0 4 1 7 2 0 8 4 3 7 0 1 2 2 7 8 2 9 5 about game and how to prepare, pair Prices are subject to change without notice. and present it. 21 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE APPLE BLOOMS See recipe on page 66 and at SAQ.COM/MAGAZINE APPLE SEASON

YOUR GUESTS WILL DELIGHT AT THIS BEAUTIFUL APPLE DESSERT – AND ONLY YOU’LL KNOW HOW EASY IT IS TO MAKE!

SURPRISE DESSERT Don’t stress over making an innovative apple dessert for your fall feasts, this recipe is sim- ple, impressive and needs just a bit of patience. The first step is to cut pie-crust rounds that fit into muffin cups. Then, place apple slices in a circular fashion so they resemble flower petals. (Don’t peel the red apples: You want your “blooms” to look magnificent!) You can cook apple slices in red cranberry juice for an added boost of colour.

ICE CREAM AND RUM SAUCE: AS EASY AS PIE Vanilla ice cream is the ideal accompani- ment for this mini-tart, and a splash of rum will put you in seventh heaven! Use store- bought or homemade ice cream (Making ice cream is really easy!) and pour the rum-and- brown-sugar mixture on top. You can also add chopped nuts for a lovely crunchy texture. Just likeTip whiskies, aged rums develop complexity WHAT TO DRINK WITH THIS DESSERT? during barrel-aging. Apple-based desserts are fabulous when To appreciate all of rum’s served with rum. Flor de Caña is barrel-aged, subtle nuances, drink it straight-up in a glass giving it vanilla and caramel notes that com- that will let it express plement the apple mini-tarts as well as the itself – a balloon glass vanilla ice cream. The rum’s cooked-fruit is a perfect choice. flavours also pair well with the jammy notes in this recipe.

$38.75 FLOR DE CAÑA CENTENARIO Amber rum / Nicaragua 10323049 / 750 ML

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DISCOVER 0 0 0 2 6 9 6 4 8 2 3 9 6 7 how to make vanilla ice cream. Prices are subject to change without notice. 23 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE A QUESTION OF TASTE In terms of finding a bottle (or two!) to go along ENTERTAINING with your tapas, you can choose according to DISCOVER personal taste or pairing suggestions: There more tapas ideas. are so many flavours on the table that you’re SAQ.COM/MAGAZINE sure to find something for everyone! White beer: Fans love this beer because of its subtle, fruity and spicy flavour. It’s naturally cloudy because of its high wheat content and non-filtered nature. Lagers: The Ms. Popularity of the beer world! Low-temperature fermented, these blonde or red beers are supple, light and thirst- FRIDAY quenching. Porters: Originally from England, this beer is known and loved for its dark colour, roasted DINNER on flavour and subtle hop notes. salm MADE Smoked

BEER + TAPAS = A FAST, DELICIOUS MEAL!

SMALL easyDISHES, MADE TO SHARE Tapas are perfect for a casual dinner. The idea? A meal served on several small plates is placed on the table for everyone to share. Charcuteries, calamari salad, smoked trout, stuffed olives, garlic shrimp, artichoke hearts, D mussel hors d’oeuvres... anything goes! a te THE GOLDEN RULE: VARIETY s a Make sure there’s something for everyone: nd c seafood, fish, meat, poultry, veggies, olives, horizo nuts, and cheese – everything goes on the table at the same time. Tapas are a great match with a flavourful beer for a light, chilled-out aperitif.

WHAT TO DRINK WITH THESE D TAPAS DISHES? a r SMOKED SALMON: Pairs beautifully with Boréale es k v Blanche, which has light citrus and coriander aromas. Oli c h OLIVES: Czechvar, a refreshing blonde beer, will be o co able to stand up to the distinct flavour of olives. la It’s also light enough to complement tapas and be te used as an aperitif. $10.34 $2.95 $3.90 DATES AND CHORIZO: Faxe Red has fruity notes and $2.50 BORÉALE BLANCHE CZECHVAR FULLER’S slight sweetness due to its malt content, which makes ÉDITION POLAIRE PREMIUM FAXE RED LONDON PORTER White beer / Quebec Blonde beer / Czech Republic Red beer / Denmark Black beer / United Kingdom it tapas-tastic with sweet and salty bites. It has 13668430 / 355 ML X 6 11479521 / 500 ML 12232731 / 500 ML 10322409 / 500 ML enough body to balance well with spicy chorizo too!

SCAN FOR INFORMATION SCAN FOR INFORMATION SCAN FOR INFORMATION SCAN FOR INFORMATION DARK CHOCOLATE: With dark beer, it's a match made in heaven. Luscious notes of cocoa, coffee and caramel mix together with this London Porter. 0 0 7 7 1 8 1 5 3 0 6 9 7 6 0 0 8 1 5 8 3 3 0 0 2 4 1 7 0 5 7 4 1 0 0 0 1 1 5 1 1 4 0 5 0 1 1 8 8 5 0 0 8 3 3 8

Prices are subject to change without notice. 25 THE SPIRIT OF SHARING / AUTUMN 2018 USEFUL TIPS THE EVOLUTION OF THE COLOUR OF RED WINE

SAQ SHADES OF ANSWERS YOUR RED WINE QUESTIONS Red wines lose colour OH RED WINE! HOW DO WE LOVE THEE? LET US COUNT THE WAYS! intensity as they age. On average, how long should wine HERE ARE OUR SUGGESTIONS AND EXPLANATIONS be left to breathe prior to drinking? TO HELP YOU SEE – AND ENJOY – THE BEST OF YOUR RED.

WHY IS WINE AGED? All wines age, but those that are concentrated, have ample tannins, and intense COLOUR CHANGES THAT CABERNET SAUVIGNON aromas have superior aging potential. Aside from a mere colour change, over the UNDERGOES OVER TIME years, these wines will experience a softening of their young tannins, and aromas will shift from fresh fruit, spices and wood to notes of cooked fruit, dried fruit, WHERE DOES WINE GET ITS COLOUR? undergrowth, tobacco and mushrooms. Red wine gets its colour from grape skin: Its shade is the result of the duration that the YOUNG OLD grape juice remains in contact with the grape skin during vinification and also depends on the cépage used. Wine colour intensity is also generally related to wine body (light, medium, full) – the more intensely coloured the wine, the more it will be full-bodied and SAQ First of all, it’s a full of tannins. myth that simply opening a bottle will enable it WHY DOES RED WINE CHANGE to breathe – the surface area COLOUR AS IT AGES? exposed to air is simply too small. Although corks are prized for being air- Young reds with lots of tannins tight, they do indeed let in a miniscule will best benefit from aeration in a amount of air. Micro-oxygenation and its carafe to open their bouquets and resulting chemical reactions within the calm their tannins. As for amount bottle transform wine. As a result and as it of time, it varies from 20 minutes ages, red wine will turn from purple-red • aromas of • aromas of prune, to several hours for some wines. to ruby then orangey. blackcurrant, spices undergrowth, tobacco In terms of white wines, most are and wood • soft tannins ready to pour as soon as they’re • tight tannins • red that becomes opened. Want to be sure? Simply • purple-red colour orangey ask an in-store SAQ advisor! Tip Set your glass of wine against a white backdrop to better observe its colour. DID YOU KNOW? FOLLOW US ON A white sheet of paper does the trick! During the aging process, red wine’s tannins SOCIAL MEDIA TO $28.85 and the elements associated with its colour FARNITO SHARE, LIKE AND create a sediment, or deposit, that stays Cabernet Sauvignon COMMENT. ASK Red wine / Italy in the bottle. This sediment is the reason 09963389 / 750 ML why old wines should be decanted. For QUESTIONS AND example, this Farnito should be decanted if DISCOVER EVEN MORE SCAN TO BUY you want to enjoy it in a dozen or so years from now. To decant, leave the bottle vertical INSPIRING IDEAS!

VISUALS INSPIRED WINE BY FOLLY. for 24 hours before uncorking. FACEBOOK.COM/SAQ 0 8 0 0 3 0 1 5 7 0 0 1 2 7 READ our explanations and advice about white wine evolution. Prices are subject to change without notice. 27 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE © MARIE DES NEIGES 4 EXPERIENCE THE INSPIRE 6 TIPS FOR GETTING MORE OUT OF THE APP MOBILE MOBILE 1 3 in wines and spirits. and wines in preferences to your according choices make and tastes your of portrait adetailed to see your at Take profile alook Mellow”? and “Aromatic or tag, taste Vibrant” and “Fruity the Prefer wines? California or Spanish Italian, of afan you Are experience that’s even more personalized. an for advisor your with card your share and points, to accumulate opportunity Take every benefits. program Inspire of advantage full take then You can phone. your from card Inspire your to access horizontally simply tilt your smartphone app, mobile to the connected is account Inspire your When making more informed choices. and products new discovering money, saving for tips our all Discover fingertips! your at tages all the Inspire program advan get and app SAQ mobile to the account Inspire your Link easy! so Smart shopping has never been 3 2 1

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Perfect for your next aperitif! next your for Perfect days. 3 to 5 business in you near to astore Order it via the mobile app. It will be delivered Gewurztraminer... Not available? No problem! delicious this to find need you help the just It’s purchases. recent your of list to the your at history a look take Just problem! ago? No month a father-in-law’s to your brought you name unpronounceable the with wine white that for Looking online presales.online exclusive for application mobile the in section Me for tailored offers through Arrivals the New these of Take you. for advantage about new products specially selected to know first the be arrivals, Cellier new of afan you’re If news! Good outlet near you! near outlet an at All tools. application’s the of all access to able be you’ll card, Inspire your scanning through our interactive in-store terminals. By advantages Inspire from benefit also You can accessible through the mobile app! mobile the through accessible also it’s Plus newsletter. our in week each sent discoveries through personalized suggestions new make also You’ll money. save and quicker circular promotions, you’ll accumulate points and in-store with these combining By tastes. personal your on based exclusive offers with you present to profile your SAQ uses The 4 6 5



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AUTUMN 2018 5

© MARIE DES NEIGES Absinthe has long been part of a drinking ritual, wherein TRENDS drops of water and sugar were BORN OF AN ANCIENT MEDICINAL added to the spirit. The ritual TRADITION AND REGULARLY FETISHIZED is shown here, in a Paris bar. IN 19TH CENTURY EUROPE, ABSINTHE WAS OFTEN DEMONIZED AND OUTLAWED. NOWADAYS, THIS SPIRIT IS EXPERIENCING AN INCREASING POPULARITY – ACCOMPANIED BY A RENAISSANCE IN QUEBEC.

BY RÉMY CHAREST

In Ancient Greece, Hippocrates and Pythagorus extolled the virtues of absinthe, from stimulating creativity to aphrodisiac effects, all the way to soothing menstrual cramps. In the 19th century, it was the bev- erage of choice for artists – especially in France – because of its purported ability to sharpen the senses and loosen inhibitions. Such was its popularity that, in France and Switzerland, it became the unofficial national drink near the end of the 19th century. Winemakers grew envious of absinthe’s popu- larity, and began to highlight its ill effects. The latter campaign was supported by ardent prohibitionists, and led to absinthe’s legal ban throughout Europe and North America as of 1910. One of the campaign’s most potent claims at the time? Thujone, one of absinthe’s active compounds, caused serious neuro- logical disorders.

FROM LEGEND TO REALITY ABSINTHE’S With science’s help, it was later discovered DOUBLE LIFE that thujone’s negative effects, while real, required drinkers to consume several litres at a time in order to be toxic! In the 1990s, a more objective assessment of the risks and rewards of the legendary herb Artemisia Absinthium lead to the spirit’s legalization in France and Switzerland (where it had always been produced illegally here and there in small valley towns) and North America. Baudelaire, Toulouse-Lautrec, Oscar Wilde, Van Gogh: These are just some of the legendary souls associated with absinthe, which makes it no wonder that distillers have enthusiastically returned to traditional and new ways of making absinthe.

MADE IN QUEBEC In Quebec, the Absintherie des Cantons has made the spirit its hallmark since its founding $78.75 $55.25 in 2015. Two other distillers have also joined LA COURAILLEUSE FLEUR BLEUE DISTILLERIE ABSINTHERIE the crowd: the Distillerie Fils du Roy (La FILS DU ROY DES CANTONS Courailleuse) and Distillerie Mariana in asso- Absinthe / Quebec Absinthe / Quebec ciation with Les Spiritueux Iberville. All of the 12820284 / 750 ML 13312185 / 500 ML above producers make an exceptional prod- uct that’s sure to establish the famed ‘green SCAN TO BUY SCAN TO BUY fairy’ on the shelves of well-stocked bars throughout the province! 0 0 6 2 7 8 4 3 2 0 5 6 0 9 0 3 4 5 1 7 4 0 5 3 0 0 0 0

Prices are subject to change without notice. 31 THE SPIRIT OF SHARING / AUTUMN 2018 TRENDS ABORATI OLL ON C · R E D N

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ABSINTHE · TODAY FAR FROM APOTHECARIES OR LABORATORIES, ABSINTHE POUR OVER ICE HAS BECOME A SOPHISTICATED YET ACCESSIBLE PRODUCT, USED EQUALLY IN COCKTAILS AND COOKING. 1 BY RÉMY CHAREST

CHEERS, HEMINGWAY! ABSINTHE, AMONG OTHER THINGS… American writer Ernest Hemingway STIR So just what is absinthe? It’s a plant with herbaceous ‘authored’ one of the most famous and slightly bitter notes. When made into absinthe, the absinthe-based drinks. In a Champagne 2 herb is often complemented by other ingredients – key flute, pour 15 mL absinthe, and add simple among them anise and fennel, which tend to take centre syrup to taste. Top it off with a very stage. Distillers now use historical recipes, or new recipes dry, chilled sparkling wine. A wanderer with different herbs, including: lemon balm, hyssop, mint, with an unforgettably strong character, basil, nettle and tarragon to name a few. Adventurous Hemingway used 45 mL of absinthe in his distillers even have been known to use yuzu and hops! brews, and recommended drinking four ADD AN ORANGE PEEL to five of them... in a row! It comes as no surprise, then, that one of his books also 3 SWISS OR FRENCH? shares the name of his preferred drink: (OPTIONAL) The Absintherie des Cantons uses two storied absinthe ‘Death in the Afternoon.’ Absinthe’s other styles – Swiss and French. For its Swiss-style Fleur bleue, classic cocktail? None other than the the spirit is fresh with floral notes, a strong dose Sazerac, invented in New Orleans in the of anise, and a rather sweet taste profile. On the other 19th century. In this cocktail, whiskey is hand, the Joual vert, a take on historic French recipes, elevated with a spoonful of absinthe. is more herby and full-bodied, with a bitterness that can be mitigated by adding some sugar, as was done in the 19th century. JPWISERS.CA SOME WATER WITH THAT? Its formerly medicinal use means that absinthe often JPWISERSCA has a sky-high alcohol level – roughly 70 percent! As a result, drinkers add water in order to reveal the spirit’s aromas (and make it drinkable). $65.25 SAQ Item Number #13846451 JOUAL VERT ABSINTHERIE DES CANTONS THE GREEN FAIRY… AT THE TABLE Absinthe / Quebec 13306308 / 500 ML With its strong aromas, absinthe can also be a welcome addition to recipes. Notes of anise are particularly delicious SCAN TO BUY with white fish, while an apple dessert pairs well with its notes as do ice creams and sorbets. 0 3 4 5 1 7 4 0 6 8 0 0 0 2

Prices are subject to change without notice. Prices are subject to change without notice. 33 THE SPIRIT OF SHARING / AUTUMN 2018 © ILLUSTRATIONS: VALÉRIE BERTRAND. VALÉRIE ILLUSTRATIONS: ©

180699-FASHIONED-ANG-SAQ.indd 1 2018-07-12 11:37 Argentina’s global winemaking success was built on the country’s ability to TRENDS bottle the generous reds that respond well to the beautiful climate they grow in. In large regions such as Mendoza, Salta or San Juan, the weather is dry and sunny and water supply can be managed thanks to rivers that descend from the Andes’ year-round snowy heights. From this picturesque scene is the renown of Argentinian Malbecs.

HIGHLIGHTING STYLE Since reaching a turning point in 2000, Argentinian winemakers have wanted to surpass limits and reach higher – often lit- erally! Over the past decade in particular, new vineyards have established them- selves high in Mendoza’s southern Uco Valley, or in the country’s southernmost region of Patagonia. Vines have even found a home close to the shores of the Atlantic, near capital city Buenos Aires. In every case, winemakers are seek- ing cooler climes as well as distinctive and demanding terroirs that will pro- vide wines with distinctive personalities. Specifically, they’re looking for some- 5,000 kilometers from north to south. balanced wines with finesse and of very thing unique: freshness and minerality; The Patagonian winemaking region high quality. Patagonia is cooler than to highlight Pinot Noir’s subtleties versus is the country’s southern­most, and it Mendoza (20 percent fewer crop heat its more prominent grapey characteris- acquired its official geographical indica- units per season), has lighter, more fre- tics; planting Roussanne or Trousseau; tion status in 2002. Sparsely populated, quent precipitation, and cool nights that giving a more energetic or mineral char- it offers winemakers wild terrain that is promote the slow maturation of grapes acter to Malbecs – which represent a full of uniqueness and almost completely on the vine. The region’s climate is good Patagonia solid third of Argentina’s bottled reds. untouched by pollution. for Pinot Noirs as well as finer Bordeaux With its more moderate climate, Pata­ blends, or even energetic Chardonnays NEW FRONTIERS COOL BREEZE gonia has noted growth in Argen­tinian and delicate Sauvignons Blancs. Adding Where are winemakers looking to cre- winemaking. In the Neuquén province, to the favourable conditions are the cool ate these new frontiers in winemaking? land used by vineyards has grown ten- winds that help prevent crop diseases. Patagonia is the place that perfectly fold since 2000. The region may produce Even if you only knew Patagonia OF ARGENTINA embodies the spirit of untouched, excit- less than 2 percent of the entire coun- because of its famous dinosaur bones, ing, newness that Argentinian wine try’s wine production, but it’s at the cut- it’s time to meet Patagonia once again represents, in a country measuring ting edge of the wine scene, producing – this time as a new winemaking frontier. FROM THE ANDES MOUNTAINS TO THE PATAGONIAN PLAINS, THE COUNTRY AND ITS WINEMAKING ARE CONSTANTLY PUSHING THE LIMITS AND DIVERSIFYING STYLES – A DEFINITE ASSET FOR SOUTH AMERICA’S MAIN WINE PRODUCER.

$16.00 $19.55 $19.90 HUMBERTO SCHROEDER SECRETO CANALE SAURUS PATAGONICO ESTATE Cabernet Sauvignon Pinot Noir Pinot Noir Red wine / Argentina Red wine / Argentina Red wine / Argentina 13657415 / 750 ML 13676106 / 750 ML 13684211 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY

LEARN 0 7 7 9 8 1 1 6 1 9 0 0 6 9 0 0 8 5 2 4 1 2 0 0 5 0 4 9 0 0 6 0 4 9 8 4 1 1 0 0 1 6 more about this winemaking Products coming to stores soon. Please visit SAQ.COM for availability. region with key statistics. Prices are subject to change without notice. 35 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE Mushrooms grow naturally in wooded under- growth, but this fall, prepare to see them TRENDS everywhere! American organic food giant Whole Foods has even tapped the mush- LEARN MORE room as one of its big food trends of the year about mushroom hunting. “…and that’s only the beginning,” exclaims SAQ.COM/MAGAZINE Jean-Philippe Cournoyer, former chef at Pois Penché and co-owner of Les Passionnés, a Val-David restaurant where mushrooms are often the main attraction on the menu. “People are more and more interested in them. They’re wild and lovely to look at… and many have an irresistible hazelnut-like taste.”

MEDICINAL MUSHROOMS? Not consumed for their tastiness alone, cer- tain mushroom varieties – like reshi, chaga, hydne hedgehog or shiitake – have been known to help relieve the symptoms of anxiety and depression as well as promote memory and learning. What are some other bene- fits, you ask? “They’re actually a superfood,” concludes Champignons Maison’s Geoffroy Renaud-Grignon. This company sells at-home mushroom growing kits. “Mushrooms are high in protein and vitamins, and can replace meat in a lot of dishes – which is why they’re sometimes called ‘vegetarian steak’.”

DID YOU KNOW? GROWING MUSHROOMS IN THE CITY Even though they’re In urban areas, mushrooms grow like, well, cooked like vegetables, mushrooms! Just ask Dominique Lynch- mushrooms are actually Gauthier and Lysiane Roy-Maheu, whose cryptogams, which don’t company – Blanc de Gris – specializes in flower or use seeds to fresh oyster-mushroom growing and sell- reproduce and don’t ing. The mushroom-farming duo use organic produce fruit. waste (coffee grinds, brewers grains and wood chips) as their environmentally friendly growth medium. In their urban greenhouse located in an old warehouse in the heart of the Montréal borough of Hochelaga, they produce 200 kilos of oyster mushrooms each week for some 40 restaurants. “Mushrooms in Quebec are like cheese was 10 years ago,” comments sautée them or use them in classic dishes but Roy-Maheu. “We’re catching up to Europe and he also sneaks them into desserts like crème Asia where people have developed all sorts brûlée or pannacotta. “Mushrooms have of ways to use them. What’s held us back has character with woodsy and mineral flavours been the fear of poisonous varieties.” – and a great texture as well. They always add something magical to your cuisine.” MUSHROOMS ON THE MENU MIGHTY Olivier Perret, executive chef at the Renoir SEASONAL TREASURES Restaurant in Hotel Sofitel Montréal, admits At Jardins Sauvages in Saint-Roch-de- he has mushroom fever: “I’ve loved mush- l’Achigan, chef and owner Nancy Hinton is a MUSHROOMS! rooms since I was little!” During his youth well-known pioneer of ‘wild gourmet’ – her in the Burgundy area of France, Perret grew speciality for 30 years now. Every autumn, THESE DAYS, MUSHROOMS ARE COMING OUT OF FORESTS button mushrooms in a railway tunnel and a whopping 30 varieties of mushroom are AND URBAN GREENHOUSES INTO THE LIGHT… OF FANCY sold them each week at a local market. featured on her restaurant’s forest-gourmet They’ve never since strayed far from his heart. menu, and each dinner ends with mushroom- RESTAURANTS! FROM BEING THE SECRET INGREDIENT IN “I always put them on the menu. In the winter, it’s flavoured coffee or a mushroom infusion. DELICIOUS SAUCES TO THE STAR OF VEGETARIAN MAINS, oyster mushrooms but, in the summer, lobster “Wild mushrooms have aromas of chocolate, THIS TRENDY INGREDIENT NEEDS A CLOSER LOOK. mushrooms, chanterelles, girolles, black vanilla and butter, which makes them great chanterelles, hedgehog mushrooms, cep… candidates for dessert dishes. You should BY CHANTAL LAPOINTE When autumn arrives, not only does Chef Perret taste my tiramisu!”

Prices are subject to change without notice. 37 THE SPIRIT OF SHARING / AUTUMN 2018 TRENDS

Button mushrooms, boletus, morels, CEP, BLACK CHANTERELLES Lactarius deliciosus and maple-tinged On the other end of the food spectrum, candy caps, oh my! Mushrooms offer a piece of red meat (cooked bloody, IN A foodies a stunning diversity of shapes or blue) with a black-chanterelle, or and, most importantly, flavours. When cep, sauce requires a red wine that’s it comes to pairings, have fun try- robust and substantial. Blends of ing out fresh white wines with milder Rhone cépages (Grenache, Syrah, mushrooms, and robust red wines Mourvèdre, Carignan…) are a particu- GLASS with strong-tasting and woodsy ones. larly good pairing, and their herbal HOW DO YOU PAIR WINE WITH MUSHROOMS? garrigue aromas add a savoury touch TO START, YOU NEED TO KEEP IN MIND THEIR BUTTON MUSHROOMS, PORCINIS to the meal. With flavours of fine herbs, Parmesan INDIVIDUAL, UNIQUE FLAVOURS AS WELL and button mushrooms it’s a perfect MORELS, CHANTERELLES, AS THE DISH’S OTHER INGREDIENTS. READ ON match with a character-filled Soave TRUFFLES FOR MORE OF OUR HELPFUL HINTS! or a well-aged, not-too-woody Char­ As a general rule, you can’t go wrong donnay for a fresher pairing. If you with a bottle of Pinot Noir. Its almost BY RÉMY CHAREST opt for porcinis or another variety gamey taste of undergrowth is strong of stronger tasting woodsy mush- yet not overpowering when paired room, try a red wine and a well-pep- with dishes that contain morels, chan- pered dish – and look for a wine that terelles and other strong-flavoured also has depth and balanced acidity mushrooms. It’s a good idea to pick like a Nebbiolo (such as Barolo) or a a wine that’s had a chance to age – Barbera, or even a Syrah from north- such wines tend to develop second- ern Rhône. ary or tertiary notes that can actually be mushroom-y themselves. The lat- SHIITAKE ter is especially true for aged Barolos, Are you a fan of shiitake and a lover Brunellos or even a 10-plus-year of Asian-food flavours? Try an Alsace Bordeaux whose signature aroma is, or Austrian Riesling that has strong in fact, mushroom-kingdom royalty: aromas. The contrast will satisfy your the truffle! taste buds, especially if the wine has a certain roundness to it.

$20.80 $29.85 CHÂTEAU COUPE $18.75 FONTANAFREDDA ROSES LES PLOTS LÉON BEYER BAROLO Syrah/Grenache/Mourvèdre, RÉSERVE Nebbiolo, Barolo DOCG Minervois AOC Riesling, Alsace AOC Red wine / Italy Red wine / France White wine / France 00020214 / 750 ML 00914275 / 750 ML 00081471 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY

0 9 0 0 4 8 7 4 2 0 0 0 2 4 0 3 4 9 6 6 5 0 0 0 0 0 5 2 0 3 4 9 9 0 5 7 5 4 1 0 0 5

Prices are subject to change without notice. Prices are subject to change without notice. 39 THE SPIRIT OF SHARING / AUTUMN 2018

180703-RSV-SAQ-ANG.indd 1 2018-07-26 16:51 COCKTAILS SUNNY AND FRESH With fresh notes of citrus, cucumber and lime, this cocktail feels like sunshine in a glass. Enjoy the last few days of summer with this bright and refreshing punch. Subtle citrus notes will whet your appetite and make it the perfect drink to serve at your end-of-summer gatherings.

REFRESHING COCKTAIL 6 to 8 drinks Ingredients 750 mL (25 oz ) vodka 720 mL (24 oz) lemon-lime soda 360 mL (12 oz ) club soda 75 mL (2 1/2 oz ) lemon juice 50 mL (1 2/3 oz ) cane syrup (simple syrup) Autumn Ice cubes Lemon slices Cucumber slices

Preparation In a punch bowl containing ice cubes, combine all ingredients except a few cucumber slices. Stir using a mixing spoon. Serve in highball glasses. Garnish SUN each glass with a cucumber slice. HERE ARE THREE RECIPES THAT WILL HELP YOU SEAMLESSLY TRANSITION FROM SUMMER TO FALL.

ToTips help the cucumber slice stick to PHOTOGRAPHY DAVID DE STEFANO ILLUSTRATIONS VALÉRIE BERTRAND the rim of the glass, slice an unpeeled cucumber with a mandolin and rub the cucumber around the glass rim before adding the liquid. Or simply add thin slices of cucumber in your glass. Avoid slicing the cucumber too thick – a large chunk isn’t as visually appealing.

$24.35 STOLICHNAYA Vodka / Russia 00069781 / 750 ML

SCAN TO BUY CLUB SODA REFRESHING COCKTAIL + LEMON-LIME SODA = 0 4 7 5 0 0 2 1 0 0 0 0 7 2 FIND simple-syrup recipes. Prices are subject to change without notice. 41 THE SPIRIT OF SHARING / AUTUMN 2018 SAQ.COM/MAGAZINE SUGAR AND SPICE FALL CHALET Now, here’s a cocktail that’s aptly 1 drink named – the perfect drink to sip on as we slip into the comforts of Ingredients fall. Apple and cinnamon go hand 45 mL (1 1/2 oz) dry gin in hand, but rarely are they com- 90 mL (3 oz) red cranberry juice bined with gin! Top it all off with 60 mL (2 oz) fresh apple juice tangy cranberry juice and you have 1 apple slice a fall-flavour combo that will have 1 cinnamon stick you looking forward to some cozy days ahead! Preparation Combine the dry gin, CHARMING BOUQUET cranberry juice and apple Produced in the traditional method, juice in a highball glass this dry gin features bold aromas containing a few ice cubes. of juniper, coriander, angelica root Stir using a mixing spoon. and licorice. It’s the ideal gin to use Garnish with an apple slice in fruity cocktails like this one. With and cinnamon stick. its subtle aromas of lime and man- darin, Tanqueray Rangpur perfectly complements drinks that are simple and light and that let its gorgeous bouquet shine through.

$29.25 TANQUERAY RANGPUR Dry gin / United Kingdom 12265858 / 750 ML

SCAN TO BUY APPLE JUICE FALL CHALET + RED CRANBERRY JUICE = 0 0 0 8 8 0 7 6 1 6 8 6 4 0 Prices are subject to change without notice. 43 THE SPIRIT OF SHARING / AUTUMN 2018 DISCOVER our Halloween cocktail ideas. SAQ.COM/MAGAZINE

FRIGHTFULLY DELICIOUS Our Eyeball Soup is the ideal drink to serve at your Halloween party. Easy to make, it will impress your guests with a delightful, ogling look – and taste! A frightfully deli­cious mix of lychee liqueur, sweet grenadine… and edible eyeballs!

TIP Lychees in syrup (sold in supermarkets) are perfect for these “eyeballs”. Drop them directly into the drink, or serve them on a skewer.

EYEBALL SOUP 1 drink

Ingredients 60 mL (2 oz) lychee liqueur 120 mL (4 oz) club soda 1 splash of grenadine syrup Ice cubes 2 lychees 2 green candies

Preparation Pour the fruit beverage in a highball glass filled with ice cubes. Top up with club soda. Slowly pour in the grenadine syrup to create a layered cocktail. Place candies inside lychees and add them to the cocktail.

$25.95 SOHO Fruit beverage (Lychee) / France 10864700 / 750 ML

SCAN TO BUY + CLUB SODA = EYEBALL SOUP 0 0 0 8 0 4 3 2 3 1 6 6 7 2

Prices are subject to change without notice. 45 THE SPIRIT OF SHARING / AUTUMN 2018 COCKTAILS

Mixologist secrets BEHIND THE COUNTER

CHRISTOPHE BEAUDOIN-VALLIÈRES FOUND HIS CALLING AT AN AGE WHERE MOST PEOPLE ARE STILL TRYING TO FIGURE THINGS OUT. AT THE TIME, HE WAS UP AGAINST COLLEAGUES WITH A DOZEN MORE YEARS UNDER THEIR BELT. WE TAKE A CLOSER LOOK AT A YOUNG ENTREPRENEUR WHO HAS DEFINITELY LEARNED THE ART OF HOSPITALITY.

PHOTOGRAPHY JULIEN FAUGÈRE

At just 18 years old, Christophe Beaudoin- Vallières began working in a new bar that Although his flair for creativity is obvious, was generating a whole lot of buzz, with a it’s still contact with customers that Beaudoin- CHRISTOPHE BEAUDOIN-VALLIÈRES' TIPS cocktail menu that had the whole city talking: Vallières cherishes the most. In fact, he La Distillerie. It was here that his passion began prefers to not be referred to as a mixologist Upcoming trends: Agave-based products in cocktails. For example, mescal is becoming to flourish. Interacting with the customers, for that very reason: “I don’t like the word. more popular thanks to tequila – a spirit that we’ve all come to know and love. the nightlife... everything about the experi- For me, being a bartender isn’t just about What to avoid in 2019: Pretension in the cocktail industry. The important thing is to give ence captivated him! “When someone enters mixology. It’s about welcoming people into the customer what they want – no judgement. a bar, they’re looking to live an experience. THE DANDY ‘your home,’ having them discover something And that’s exactly what I want to deliver.” 1 drink new,” he explains. “Part of that is the cocktail A mixologist’s secret: Make cocktails with the freshest ingredients. Over the years, Beaudoin-Vallières has you serve, of course, but it’s more about the When hosting a get-together, what do you serve? Punch... it’s fun and easy to make. grown, fine-tuned his work ethic, mastered Ingredients service and welcome you provide.” He learned the art of detail, and has especially learned 3 drops of bitters a long time ago that the customer experience to be attentive to his customers and exhibit 15 mL (1/2 oz) coffee syrup doesn’t end with the cocktail. “If someone a great sense of hospitality. After a few years 15 mL (1/2 oz) smoked scotch waits 25 minutes before being served, or if at La Distellerie, the young bartender took his 22 mL (3/4 oz) maple whisky the service is bad, it won’t matter if you make skills to Barroco, in Old Montréal. He started 22 mL (3/4 oz) bourbon the best cocktails in the world, that person out as waiter and worked his way up the Ice isn’t coming back.” ranks, becoming bar manager, then ended up 1 slice of orange Clearly, Beaudoin-Vallières’s approach partner; his former bosses quickly became and vision are on point; not only are his bars his friends. Their professional and personal Preparation a resounding success, but he plans on open- compatibility led them to open up two other Place all ingredients in a shaker and ing two new establishments by the fall, in establishments: Foiegwa and Atwater Cocktail shake vigorously. Pour into a glass Pointe-Saint-Charles. His plans? A unique $45.25 Club, where he was in charge of creating the filled with ice cubes and garnish with pizzeria with a related cocktail bar above it. McCLELLANDS cocktail menus. the slice of orange. “As always, we’re focussed on creating a fun ISLAY SCOTCH $35.50 SINGLE MALT COUREUR ambiance, warm wel­come, amazing decor. We Scotch whisky / DES BOIS want our cus­tomers to experience the total United Kingdom Whisky liqueur / Quebec package.” Now that’s an entrepreneur with an 11374286 / 750 ML 11724979 / 750 ML impressive philosophy! Christophe Beaudoin-Vallières presents SCAN TO BUY SCAN TO BUY The Dandy, a comforting cocktail, perfect for our cool autumn nights. Enjoy! COFFEE 0 5 0 1 0 4 9 6 0 0 0 4 2 7 0 0 8 5 4 7 4 5 0 0 0 7 2 2 + BOURBON + SCOTCH + SYRUP + BITTER = THE DANDY Prices are subject to change without notice. 47 THE SPIRIT OF SHARING / AUTUMN 2018 A FAMILY ESTATE SINCE

100% LOCAL

FROM FOUR GENERATIONS OF AN APPLE-GROWING DYNASTY IN ROUGEMONT, MICHEL JODOIN HAS TAKEN THE BEST OF THE APPLE AND BOTTLED IT, AT A TIME WHEN CIDER WAS CONSIDERED THE BOTTOM OF THE BARREL. AN INTERVIEW WITH A CIDER MAKER WHO’S AS VISIONARY AS HE IS AMBITIOUS.

BY MYLÈNE TREMBLAY PHOTOGRAPHY CIDRERIE MICHEL JODOIN

“ Passionate about the vineyards and castles, our greatest strength is without a doubt our ability to realise the potential of the terroir .”

49 THE SPIRIT OF SHARING / AUTUMN 2018

180704-CHARDONNAY-SAQ-ANG.indd 1 2018-07-12 11:52 Almost every time that a new batch Michel Jodoin was already is bottled, Michel Jodoin does a taste working in the fields when the idea test to ensure that all is well with the of cider-making took root in him. sweet cider. “I still have to add my Nowadays, we’re post ‘cider debacle’ personal touch!” he jokes. After all, his a phenomenon that took place in the name is in large letters on the cidery 1970s with the arrival of industrial cider itself – as well as on each and every makers. “Before, cider was sort of one of its products. unaccounted for in terms of alcohol Ciders of all kinds are bottled laws. Pretty much every farmhouse on the 40-hectare orchard (equal to made their own, and all you did was 74 football fields!): still, iced, spark- go down to the cellar and fill up your ling, carbonated, as well as apple jug. Everyone’s tasted a bit differ- mistelle, vermouth, brandy, apple ent, so despite being illegal, it was a must. Located in the tiny municipality great tasting experience!” With the of Rougemont, “all of the orchard’s arrival and implementation of a new COCKTAIL MODE Gourmet apples are used; I like to monitor the law concerning cider sales in the Still…but full of movement, Cidre Rosé has raw materials from the beginning to 1970s, cider production took a step 12-percent alcohol and is inspired by Jodoin’s the end of the process,” explains the out of farmhouse – cellar shadows… father. The difference is that nowadays it’s man who has an intimate knowledge and, frankly, took a dive in quality. made with red-fleshed Geneva apples, from t r of apples, having spent his entre life Direct contact between producer where it gets its rosy colour, red-fruit notes ou on his great-grandfather’s orchard and consumer also took a hit. “Cider and floral finish. Great as an aperitif with a (from whom he also inherited impec- practically fermented in shop win- cable intuition). dows; all small-scale or ‘artisanal’ feta cheese and shrimp pizza. As for Houblon cider production halted,” Jodoin Pétillant, it’s ultra-refreshing, very dry, acidy THE APPLE DOESN’T FALL FAR explains. “But then people began to without residual sugar. This cider has no FROM THE TREE stop by the orchard and ask us if we bitterness, instead emitting notes of flowers, Indeed, intuition is what was needed were still making cider ‘like in the citrus and fresh apple. Pairs wonderfully with when it came to purchasing a tract of good old days’ and I began to feel fries and a burger or scallop ceviche. land with a few scant trees in 1901! that there was renewed interest.” Great-grandfather Jean-Baptiste may have been merely 20 years old and a total beginner, but he bought a lot with some 100 apple trees for a high price. But when intuition speaks, one has to listen. With the help of his son Ernest, he cleared his land. In 1937, Ernest took over operations and planted tonnes of apple trees. “My grandfather was also pretty intuitive, he knew where to plant so the trees would flourish – on the mountainside, $13.80 sheltered from winds and within the $13.50 MICHEL JODOIN MICHEL JODOIN HOUBLON reach of the rising sun’s rays,” Jodoin CIDRE ROSÉ PÉTILLANT continues. Then it was time for Strong cider / Quebec Cocktail cider / Quebec Michel’s father, Jean, and his broth- 13612575 / 750 ML 13612591 / 4 X 330 ML ers to help the orchard grow. “They were the apple guys, each of them SCAN TO BUY SCAN FOR INFORMATION

: VALÉRIE BERTRAND made cider in their own way and sold it under the radar,” he explains. CHECK OUT 0 0 6 0 9 7 8 0 0 0 5 0 2 3 0 0 6 0 9 7 8 0 0 0 3 4 4 9 Michel Jodoin’s list of top places to visit. Prices are subject to change without notice. 51 THE SPIRIT OF SHARING / AUTUMN 2018

SAQ.COM/MAGAZINE © ILLUSTRATION A STEP IN THE RIGHT DIRECTION Sensing that the tides had turned, Jodoin headed to Europe to perfect his knowledge and to learn the traditional ‘Champagne method’. He returned home, and in 1988, got his arti- sanal cider production and sales permit. He launched operations from his garage with the sales goal of 100 bottles per month. His father HOW DO YOU remained skeptical: Few people passed along the orchard’s country road! Six months later, he was still far from meeting his sales goal. Needing to sell his cider stock, the ingé­ TANQUERAY nue cider-maker headed to the Journal de Montréal, flanked by oenologist and friend Robert Demoy. “We went there with a case of cider. The journalist decided to talk with us, and even gave us a whole page’s worth of cover- AND TONIC? age. I guess we were convincing,” he laughs.

AN APPLE A DAY… That was 30 years ago. Today, the Cidrerie Michel Jodoin produces its goods at full cap- acity, selling on Canadian and European mar- kets. The old apple crate storage barn has become a boutique, and apple puns, written in French, decorate the walls: Chaque pomme est une fleur qui a connu l’amour; Boire la vie en rose; Les bulles poussent dans les arbres… In recent years, Michel Jodoin has worked to perfect his brand’s image. “I’ve invested a lot in design and marketing. We follow trends and react accordingly – with social media, things change fast,” Jodoin remarks. He also appears ready for evolution – as his new colourful ready-to-drink aluminum cans and apple vermouth indicate. “I’m up for innovation! Younger drinkers have no prejudices about Quebec cider, and you can now find it in grocery stores, bars, restaurants, pretty much everywhere. Cider has a bright future ahead of it.” Now there’s something to raise your glass to! DISCOVER

the Urban Autumn, MAGNAN NEIGES DES MARIE © a cocktail created by Michel Jodoin. SAQ.COM/MAGAZINE AROUND THE BARBECUE Agrume Pétillant is an effervescent sangria replacement, with sustained notes of rose, apple, grapefruit and blood orange. Drink as-is or on ice, with chips and nachos. Michel Jodoin’s new product, Vermouth de pomme, is a source of pride for the entrepreneur, who created the beverage’s unique taste using Geneva $11.80 $13.60 MICHEL JODOIN MICHEL JODOIN apples. Made from a rosé cider base, AGRUME VERMOUTH apple brandy and some 20 plant and spice PÉTILLANT DE POMME Cocktail cider / Quebec Quebec extracts, this floral rosé vermouth is easy- 13612604 / 4 X 330 ML 13612639 / 700 ML drinking whether on ice or in a cocktail. SCAN FOR INFORMATION SCAN TO BUY

0 0 6 0 9 7 8 0 0 0 3 2 1 0 0 0 6 0 9 7 8 0 0 0 7 0 1 0 PLEASE ENJOY RESPONSIBLY. Prices are subject to change without notice. Prices are subject to change without notice. 53 THE SPIRIT OF SHARING / AUTUMN 2018

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AT 27 YEARS OLD, FANNY DUCHARME IS ALREADY WILDLY SUCCESSFUL, TRIUMPHING AT THE STOVE OF L’ÉPICURIEUX, A TINY VAL-DAVID RESTAURANT THAT SERVES SHAREABLE PLATES, EXQUISITELY PRESENTED.

BY MYLÈNE TREMBLAY PHOTOGRAPHY JULIEN FAUGÈRE

FANNY She’s rather subtle, Fanny Ducharme – as is her restaurant, L’Épicurieux, that she opened DUCHARME with pals Dominic Tougas and Maxime Laverdure a scant two years ago. It’s nearly hidden in a canoe-kayak rental centre, and if you blink while driving on Rue de l’Eglise, you might miss it. Humble almost to a fault, the young chef has every reason to brag! Her charming res- taurant on the edges of Rivière du Nord has won the hearts of gourmets. The little restau- rant is often sold out; among the reasons why are her use of local products and seasonal recipes and above all her dishes that burst IN THE with freshness, flavour and originality. “Normally, the starters are more eccentric. Now, all of our dishes are a bit like that, and LAURENTIANS I do plan and consider every single one of them. In the end, you get small, gourmet dishes that also have some coolness,” she says while revealing some of the menu: curried squash, chickpeas, golden raisins and labneh; octopus, scallops, potatoes, leeks, capers and ancho- vies; baby pork osso buco, tomatoes, polenta and Parmesan; dates, olive oil and ginger… and that doesn’t even include the chef’s exquisite specials of the day. “Her dishes are original and artistically pre- TRENDY TAPAS sented – everything is there for a reason and Embracing eccentricity was a measured every­thing is carefully thought out,” explains process. “We began with the traditional first Dominic Tougas, who unhesitatingly cele- course – main course – dessert formula and it brates the Chef. “Without Fanny, the restau- worked. Then we wanted to experiment a little rant would never have reached the heights and find our own cooking style and ‘voice’,” that it has.” explains Ducharme. When their customers responded with eagerness, the trio had no GOURMET VEGGIES? choice but to let their rebellious creativity Ducharme got her first real start in the kitchen soar and changed the menu completely: no of famed Cabane à sucre Au Pied de Cochon, more huge dishes – instead a focus on small, and now puts her heart and soul into the pint- shareable dishes. sized resto that Tougas established. “I always For Chef Ducharme, it was an answer she’d wanted to have my own restaurant but I didn’t been waiting for. She overflowed with energy think it would happen so fast, at 25 years old!’” and creativity, as did her kitchen, and as a result, she admits. “At times, I wondered if I was really each mouthful has a distinct wow factor! up to the challenge.”

55 THE SPIRIT OF SHARING / AUTUMN 2018 CELERIAC PURÉE WITH HAZELNUT SALSA INTERVIEW 4 servings 1. Peel celeriac, cut into small pieces and cook in milk. When thoroughly Hazelnut salsa cooked, remove pieces from milk 1 clove garlic and place in a Vitamix mixer with 125 mL (1/2 cup) pitted some of the cooking milk. Add the Kalamata olives whipping cream, butter and salt. 250 mL (1 cup) olive oil The consistency should be thick, 250 mL (1 cup) shelled hazelnuts and not too liquid. 2. Chop garlic 1 pinch salt and Kalamata olives, mix with olive oil and add salt. 3. Crush Celeriac purée hazelnuts and place in oven for 1 celeriac 10 to 15 minutes at 190 °C (375 °F). 1 L (4 cups) milk Once golden, remove from oven and 125 to 250 mL (1/2 to 1 cup) combine with the olive oil, Kalamata 35% whipping cream olives and garlic mixture. 4. Portion 15 mL (1 tbsp) salted butter celeriac onto four plates and serve 1 pinch salt with hazelnut salsa as entrée.

WHAT TO DRINK WITH THIS PURÉE This excellent Californian Chardonnay is made by winemakers with a deep respect for the environment. Bonterra pairs beautifully with this dish thanks to its empyreumatic notes (crème brûlée, roasted hazelnuts) and buttery flavour that bring out celeriac’s rich, creamy texture. The subtle wood notes deliver a long finish. As it turns out, she was ready– and restaurant industry’s latest trends and even more than ready. Customers Instagram posts. The staff are the come from every­where to taste her guinea pig taste-testers. “Fanny and kitchen’s creations, and this, despite Arianne have a ball. I see them pre- a decrease in meats and an increase paring things and the two of them in vegetables and vegetarian dishes. are incredible together. When that “For a lot of people a ‘meal’ is a steak, happens, you just know the dish will some veggies and a starch. I like to end up on the menu,” says Tougas. replace meat with a vegetable. Sure, Often the kitchen’s offerings some people are a bit surprised, but recall nostal­gic, favourite meals: fried it works.” smelt à la fish and chips, with a fennel- Sous-chef Arianne Faucher assists and-grapefruit salad side dish, whose in culinary creation. The two make a acidity beautifully cuts the batter’s $18.95 dynamic duo in the kitchen! “It’s quite fattiness. “By combining unexpected BONTERRA the accomplishment, and I’m proud of ingredients, I want my dishes to be an Chardonnay, California AVA White wine / United Sates us – particularly because there’s still experience, be memorable. Something 00342436 / 750 ML so few female chefs in the kitchen,” delicious absolutely has to happen,” notes Ducharme. exclaims Ducharme. SCAN TO BUY For ingredient inspiration, Chef The dinner plan: Five-course meal Ducharme explores the comfort food with wine pairings, Wednesdays and of her parents’ house, as well as the Thursdays from 5 p.m. ($30 per person.) 0 0 0 8 2 8 9 6 7 8 0 4 1 9

Prices are subject to change without notice. 57 THE SPIRIT OF SHARING / AUTUMN 2018 PROFILE

COVERING OVER 200 KILOMETRES FROM EAST TO WEST, ENCOMPASSING MEDITERRANEAN SHORES AND CRAGGY FOOTHILLS, THE LANGUEDOC-ROUSSILLON REGION IS THE EPITOME OF DIVERSITY – SOMETHING EMBODIED BY ITS WINES. FROM FRESH BUBBLIES TO ROBUST REDS AND CHARACTER- FILLED WHITES, TO TRENDING ROSÉS AND A VARIETY LEGENDARY NATURAL SWEET WINES WHOSE DYNAMISM UNDERLIES THEIR HISTORY, THIS FAMOUS WINE REGION NEVER CEASES TO OF TERROIR SURPRISE AND IMPRESS. AND VINE FOOD PHOTOGRAPHY DAVID DE STEFANO A LOOK AT anguedoc LIt’s impossible to be bored when travelling LANGUEDOC-ROUSSILLON through Languedoc, whether via car or through its amazing bottles; its wines are a perfect reflection of the landscape. The inherent fresh- ness of the Cévennes Mountains is pleasantly present in wines from the Terrasses du Larzac appellation, located in the region’s north- east. The steep hills of the Corbières or Minervois are apparent in that appellation’s powerful reds. As if to even things out, the Mediterranean sun adds colour to white wines from the breathtaking Massif de La Clape, and to rosés that come from the sandy terroirs of the oceanside. Which­ever wine is your pre- dilection, if it’s from Languedoc, you’ll taste it.

FRESHNESS AND BUBBLES Ahh, Languedoc, land of…bubbles? Languedoc might well be more known for its sunny, robust reds but bubbles are indeed on the region’s carte du vin. The Limoux appellation has a cool terroir and Atlantic climate that can ably produce festive, sparkling bubbly like Sieur d’Arques (one of the $18.30 CHÂTEAU DES better-known names in Quebec). Even reds from $17.90 ESTANILLES Limoux can surprise with their freshness! Take SIEUR D’ARQUES L’IMPERTINENT PREMIÈRE BULLE Syrah/Mourvèdre/ for example L’Impertinent of the Château des Sparkling wine, Grenache/Carignan, Estanilles, whose grapes grow in a shale terroir of Blanquette de Limoux AOC Faugères AOC White wine / France Red wine / France the Faugères appellation. Once turned into wine and 00094953 / 750 ML 10272755 / 750 ML bottled, they have an energetic, crisp finish.

SCAN TO BUY SCAN TO BUY

Languedoc comprises three ‘departments’ DISCOVER 0 3 0 6 2 6 7 0 1 6 0 3 4 4 0 0 8 2 9 1 9 0 1 0 1 0 8 9 (Aude, Hérault and Gard), while Roussillon only this wine region in has one (Pyrénées Orientales). Pictured here is just a few stats. Prices are subject to change without notice. 59 THE SPIRIT OF SHARING / AUTUMN 2018 the city of Carcassonne, located in Aude. SAQ.COM/MAGAZINE ORGANIC ORIGINALS WHITE OR ROSÉ? Languedoc is a dynamic and ever-evolving With lively cépages such as Bourboulenc, Rolle or Piquepoul, Languedoc’s whites can location in terms of wine – even if the moder- be as refreshing as a Chablis or a Muscadet – and pair just as well with seafood. The ate Mediterranean climate inspires relaxation Picpoul de Pinet appellation is located very near Étang de Thau (a lagoon where oysters (perhaps even laziness!) and the desire to grab are cultivated). Seafood and wines from Picpoul de Pinet pair beautifully – for your next a bottle of rosé and either head to the beach seafood feast, try Ormarine with its citrus and mineral notes. The region’s rosés (like Côte or linger while savouring a ratatouille. Despite des Roses Gérard Bertrand), especially when fresh and dry, are another match made in its seeming tranquility, new appellations and heaven when it comes to crustaceans. vintages are constantly being created and express each terroir’s distinctive qualities. A healthy preoccupation with the environment also drives the region’s position as France’s leader in organic wine production, with a significant amount of winemakers bottling organic wines that have personality in addition to being unique. Le Château des Estanilles is a perfect example of the above. Established in 1976, original owner Michel Louison steadfastly refused to use pesticides. In 2009, second $13.20 owner Julien Seydoux took over, following ORMARINE $18.35 LES PINS GÉRARD BERTRAND in Louison’s footsteps. Shortly thereafter the DE CAMILLE CÔTE DES ROSES estate was certified organic. In Languedoc, the Piquepoul, Grenache/Cinsaut/Syrah, steps taken to preserve the environment are Picpoul de Pinet AOC Languedoc AOC White wine / France Rosé wine / France many: winemakers plant and maintain hedges 00266064 / 750 ML 12521962 / 750 ML and garrigue, and they install bat shelters ALL-IN-ONE to help support wildlife. Several animal and SEAFOOD PLATTER SCAN TO BUY SCAN TO BUY plant species, such as the Bonelli eagle and See recipe on page 66 the cornflower, La Clape’s native flower, are and at SAQ.COM/MAGAZINE also protected. 0 3 1 8 6 1 2 7 7 6 8 6 9 0 0 3 5 1 4 1 2 0 1 0 7 1 0 7

Prices are subject to change without notice. 61 THE SPIRIT OF SHARING / AUTUMN 2018 The small city of Collioure, nestled between the ocean and mountains.

ssillon LocatedRo closeu to the Spanish border, Roussillon is becoming increasingly well known. The Côtes du Roussillon and Côtes du Roussillon Villages appellation recently celebrated their 40th birth- days, and through the years have increased in profile. The latter appellations express the diversity of mountainous soils, overhung by the snowy silhouette of the Canigou, one of the Pyrennes’ most impressive flanks and nearly synonymous with the region itself. The most recent appellation, Côtes du Roussillon Villages Les Aspres, evokes the fierceness of growing in poor, rocky soil, yet its wines are genu- ine vintages, stunning mixtures of strength RED PAIRINGS and finesse, with a surprising cellaring potential. Roussillon’s steep hills are highly suited to sheep and goats… and also make Roussillon is also host to a proud tradition of fortified wines in the Banyuls, Rivesaltes and limited-production reds that are character-filled and have structured profiles. Maury appellations without overlooking Muscat With crisp notes of red and black fruit, highlighted with fine herbs and grassiness, de Rivesaltes. Fortified wines are truly exquisite these wines are a perfect pairing to a hearty rack of lamb. Yet, don't let the above yet often forgotten, and take on astounding description fool you, the region has intriguing wine-style contrasts, such as the dimensions when left to age. highly drinkable Grenache from Vieille Mule, and Vignes de Bila-Haut – a solid half of which is Syrah – whose wines have structure, character and pepper notes. ROUSSILLON GREEN Roussillon, like neighbouring Languedoc, has weather that heartily supports grape-growing. During the summer, rain is sparse, and maritime or mountain winds constantly caress the region, greatly reducing plant diseases. Winemakers capitalize on these factors, and are environ- mental leaders – more than 50 percent of the region’s estates are either organic or HVE (haute valeur environnementale – high environmental $15.55 value), a designation that indicates greatly M. CHAPOUTIER $16.85 LES VIGNES DE reduced pesticide use and increased environ- BY JEFF CARREL BILA-HAUT mental harmony. Biodiversity is also one of the VIEILLE MULE Syrah/Grenache/Carignan, region’s concerns, and research from Roussillon Grenache, Côtes du Roussillon Côtes Catalanes IGP Villages AOC pushes the boundaries of viticulture that respects Red wine / France Red wine / France nature and takes climactic changes into account. 13284604 / 750 ML 11314970 / 750 ML The results are nothing less than fantastic: RACK OF LAMB Terroirs that are very dry, where chirping crickets SCAN TO BUY SCAN TO BUY À LA GARRIGUE bask in the sun, are also alive with lush greenery See recipe on page 66 and perfect vines. and at SAQ.COM/MAGAZINE 0 3 7 0 0 2 9 0 1 0 2 6 8 8 0 3 3 9 1 1 8 0 0 0 1 2 5 1

Prices are subject to change without notice. 63 THE SPIRIT OF SHARING / AUTUMN 2018 TROUT TARTARE TOMATO TART p. 16 WITH HAZELNUTS p. 12 Preparation: 15 minutes Preparation: 10 minutes + 1 hour to drain the tomatoes Resting: 30 minutes Cooking: 30 minutes Cost per serving: about $2.00 Cost per serving: about $2.50 4 servings 4 to 5 servings

250 g (1/2 lb) very fresh trout* 4 to 5 large red and yellow tomatoes, filet, skinned HENRY OF ripe and firm S. DE LA PELHAM SABLETTE 30 mL (2 tbsp) fresh lime juice 13575250 Coarse salt 12990902 15 mL (1 tbsp) walnut oil $16.55 450 g (1 lb) puff pastry $17.10 Ground black pepper, to taste 30 mL (2 tbsp) tomato paste 1 green onion, finely chopped 8 leaves of fresh basil, minced 30 mL (2 tbsp) crushed hazelnuts 5 mL (1 tsp) dried oregano 5 mL (1 tsp) fresh chopped tarragon 1 green onion, thinly sliced 60 mL (1/4 cup) English cucumber in strips, drained Salt and pepper 500 mL (2 cups) your choice of grated cheese 1. Use a knife to finely chop the trout and place it in a bowl. 30 mL (2 tbsp) olive oil Add the lime juice and oil. 2. Add pepper and let rest for 30 minutes in the refrigerator. 3. Meanwhile, in another 1 Slice the tomatoes 30-cm (1/4-in) thick. 2. Place on a paper towel bowl combine remaining ingredients, except the cucumber.  and sprinkle with coarse salt. Set aside and allow to drain for an 4. Stir in the trout, correct the seasoning as needed, and hour. 3. Preheat the oven to 200°C (400°F). 4. Roll out the pastry on serve immediately rolled in strips of cucumber. a baking sheet that measures 38 cm X 48 cm (15 inches X 19 inches). Prick pastry with a fork. 5. Spread on the tomato paste. 6. Sprinkle *This recipe may also be prepared with fresh salmon. with cheese. 7. Place the tomato slices on top of the cheese, slightly overlapping. 8. Drizzle olive oil overtop and sprinkle with dry oregano. 9. Bake in the lower part of the oven for 45 to 60 minutes. 10. Before ONE-BOWL MEALS p. 15 serving, garnish with basil leaves and green onion slices. 11. Serve with a green salad. Preparation: 20 minutes Cooking: 45 minutes Cost per serving: $3.00 to $5.00 6 servings

Vegetables 1 cauliflower, cut into small TURKEY ROULADE WITH florets (4 to 6 cups) TAWSE SUN-DRIED TOMATOES p. 19 400 g (14 oz) firm tofu, cut 11039736 $19.95 into 2.5-cm (1-in) cubes Preparation: 20 minutes 1 small butternut squash, peeled, Cooking: 55 minutes seeded and quartered Cost per serving: about $7.00 250 mL (1 cup) cashews 4 servings 30 mL (2 tbsp) coriander seeds 800 g (1 3/4 lb) deboned turkey LABOURÉ-ROI 10 mL (2 tsp) cumin seeds breast with skin LA PRINCESSE 10 mL (2 tsp) fennel seeds MAUDITE 125 mL (1/2 cup) rehydrated 00570036 10 mL (2 tsp) salt sun-dried tomatoes $15.30 45 mL (3 tbsp) grape-seed oil 250 mL (1 cup) walnuts, chopped Sauce 125 mL (1/2 cup) softened butter 60 mL (1/4 cup) lemon juice 250 mL (1 cup) grated Parmesan 125 mL (1/2 cup) nutritional yeast 30 mL (2 tbsp) fresh thyme leaves 30 mL (2 tbsp) soy sauce Gravy 180 mL (3/4 cup) grape-seed oil 500 mL (2 cups) chicken broth 15 mL (1 tbsp) honey 30 mL (2 tbsp) cornstarch 5 mL (1 tsp) salt 15 mL (1 tbsp) soy sauce For serving Juice and zest of 1 orange 3 avocados 1 shallot, chopped 500 mL (2 cups) raw snow peas 1. Preheat oven to 200°C (400°F). 2. Butterfly-cut the turkey breast, 1.5 L (6 cups) cooked quinoa, lay flat and set aside. 3. In a food processor, chop tomatoes and rice, barley or other grain walnuts. Add butter, Parmesan and thyme. 4. Season both sides of 1. Preheat oven to 220°C (430°F). 2. Using mortar and pestle, turkey breast with salt and pepper. 5. Spread the butter-and-nut grind spices and salt. Place in large bowl with oil and stir. Pour mixture onto the inside of the turkey breast and roll into a log shape, over cauliflower, tofu, squash and cashews. 3. Arrange coated making sure the skin side faces out. Use butcher string or toothpicks vegetable-cashew mixture on a baking sheet lined with parchment to maintain rolled shape. 6. In a large skillet, brown the turkey paper, and roast in oven for 45 minutes. 4. Sauce: Place all breast, approximately 2 minutes on each side, then transfer to an ingredients in a 500-mL (2-cup) measuring cup and, using an ovenproof baking dish. Roast for 45 minutes, or until the meat internal immersion blender, combine until mixture is smooth. 5. Place temperature reaches 74°C (165°F). 7. Meanwhile, combine all gravy 250 mL (1 cup) of quinoa (or other grain of your choice) in each ingredients in the pan used to brown the meat. Bring to a boil, stirring bowl, top with equal portions of the vegetable mix and snow peas. constantly. 8. Remove turkey from oven and let rest 5 minutes before Add half an avocado to each plate. Serve sauce on the side. slicing. Serve with gravy.

Prices are subject to change without notice. 65 THE SPIRIT OF SHARING / AUTUMN 2018

180700-FROMAGE-SAQ-ANG.indd 1 2018-07-12 11:46 ELK MEDALLIONS ALL-IN-ONE WITH BLUE CHEESE p. 21 SEAFOOD PLATTER p. 60 Preparation: 10 minutes Preparation: 45 minutes Cooking: 4 to 6 minutes Cooking: 20 minutes Cost per serving: about $12.00 Cost per serving: about $16.00 4 servings 8 servings

4 elk or beef medallions, 4 fresh crayfish or frozen ORMARINE about 150 g (5 oz) each CHATEAU lobster tails, about 600 g LES PINS STE MICHELLE DE CAMILLE Salt and pepper 11882221 (1 1/3 lbs) 00266064 100 g (3½ oz) blue cheese, crumbled $19.95 12 clams, cleaned $13.20 10 mL (2 tsp) pink peppercorns, 1 kg (2 1/4 lbs) mussels, cleaned lightly cracked 450 g (1 lb) shrimps 1 red apple, finely diced 4 cloves garlic, crushed 2 leeks, halved lengthwise 1. Preheat the barbecue to maximum, 290°C (550°F). 2 large onions, cut into wedges 2. Season the medallions with salt and pepper. 3. Close 500 mL (2 cups) white wine the lid and grill for 2 to 3 minutes on each side for rare. 10 mL (2 tsp) smoked paprika (Wapiti is best when cooked rare but cook it longer, 454 g (1 lb) new potatoes if desired.) 4. Turn off the heat. 5. Place the crumbled Salt and pepper cheese on each medallion and close the lid. 6. Cook for another minute. 7. Remove meat and let rest for 1. Place the garlic, leeks, onions, wine and paprika into 2 to 3 minutes. 8. Garnish with the peppercorns and a large (16 to 20 litres) saucepan. 2. Add the potatoes, diced apple. 9. Serve with grilled vegetables. and season with salt. 3. Bring to a boil. 4. Add the crayfish tails and cook, covered, 2 minutes over high heat. 5. Add the clams, mussels and shrimps, and continue cooking for 5 minutes or until the clams and APPLE BLOOMS p. 22 mussels open. 6. With a wire skimmer, transfer the seafood and potatoes to a large serving platter. 7. Strain Preparation: 45 minutes the cooking juice (to remove any residual sand) and set Cooking: 30 to 35 minutes aside. 8. Serve with sauces – like ginger, basil and crème Cost per serving: $1.50 (tart + sauce) FLOR DE CAÑA fraîche or hot pepper and cardamom – and the strained Makes 12 CENTENARIO cooking juice for dipping. 10323049 $38.75 Tarts Puff pastry 15 mL (1 tbsp) bread crumbs 4 apples, Pink Lady or Gala RACK OF LAMB 500 mL (2 cups) red cranberry juice À LA GARRIGUE p. 63 60 mL (1/4 cup) apricot jam, or marmalade Preparation: 15 minutes 60 mL (1/4 cup) melted butter Cooking: 20 minutes 15 mL (1 tbsp) cane, or white, sugar Cost per serving: about $15.00 Sauce for vanilla ice cream 4 servings 180 mL (3/4 cup) water 2 racks of Quebec lamb, 125 mL (1/2 cup) dark brown sugar 8 ribs each, prepared BY JEFF CARREL VIEILLE MULE 5 mL (1 tsp) salt Salt and pepper, to taste 13284604 15 mL (1 tbsp) flour $16.85 30 mL (2 tbsp) rum Mustard rub Candied nuts, optional 30 mL (2 tbsp) Dijon mustard 15 mL (1 tbsp) orange zest 1. Preheat oven to 200°C (400°F). 2. Grease a standard-sized 2 cloves garlic, chopped muffin pan. 3. Roll puff pastry to 0.6-cm (1/4-in) thickness 5 mL (1 tsp) each of fresh thyme, and use 5-cm (2‑in) round cookie cutter to form 12 disks. sage and rosemary, chopped 4. Sprinkle each muffin cup with bread crumbs, gently press 15 mL (1 tbsp) butter, at room temperature a pastry disk into each cup, and place in freezer. 5. Bring cranberry juice to a boil. 6. Core and thinly slice apples, 1. Preheat the barbecue to high. 2. In a bowl, combine then cook in cranberry juice for one minute. Drain. 7. Remove the mustard-rub ingredients. 3. Season the racks of lamb muffin pan from freezer. Spread 5 mL (1 tsp) of jam in each with salt and pepper, and spread the mustard rub evenly cup then place apple slices, two at a time opposite one over the two racks. 4. Place them on the barbecue and another, working your way to the centre of the cup. Roll a last reduce heat to medium. 5. Cook for 8 to 10 minutes on slice to form the centre of the “bloom”. 8. Brush with melted each side. 6. After cooking, cover loosely with aluminum butter and dust with sugar. 9. Bake for 25 to 30 minutes. foil and let rest for 5 minutes. 10. Sauce: In a pot, combine ingredients. Bring to a boil Watch out for the lamb fat as it can easily catch fire, and let simmer 5 minutes. 11. Serve tarts with ice cream, causing the lamb to burn. To avoid this, cook on indirect rum sauce and, if desired, nuts. heat or place meat on a layer of thick aluminum foil.

Prices are subject to change without notice. Prices are subject to change without notice. 67 THE SPIRIT OF SHARING / AUTUMN 2018

180702-DOGHERAI-SAQ_ANG.indd 1 2018-07-25 11:01 A WARM AND MELLOW AUTUMN

Spain South Africa

SAQ 12848308 SAQ 12889100 SAQ 13621471

180696-BURGO-ANG.indd 1 2018-07-20 10:42