New Hampshire Liquor & Wine Outlet's 17Th Annual
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AUTUMN COMFORT Braised, Stewed, Au Gratin… All the Tastiest Delights of the Season! 28
AUTUMN COMFORT WARMING FOODS AND PAIRINGS 2014 - FREE RETRO-CHIC COCKTAILS AUTUMN QUEBEC WINES AND CHEESES Please Drink Responsibly. TCHIN TCHIN, VOL. 10, No. 4 I AUTUMN 2014 DIRECTOR, MARKETING COMMUNICATIONS – SAQ Sandrine Bourlet MANAGER - MARKETING OPERATIONS - SAQ Ariane De Warren PUBLISHER – SAQ COMFORT Nancy Fortin CONTRIBUTORS – SAQ Marie-Lyne Alarie, Anne Bélanger, Simon Gaudreault-Rouleau, Fanny Goubaud, Martine Provost MODE ASSOCIATE PUBLISHER – VICE PRESIDENT, Our favourite thing about autumn is preparing and sharing com- CONSUMER SOLUTIONS fort fare with friends and family. This feel-good issue is Lise Paul-Hus EDITORIAL DIRECTOR chockablock with great recipes featuring seasonal ingredients Catherine Elie like choux-pastry cheese puffs, squash crepes and chicken ART DIRECTOR Renée Grégoire meatballs, plus suggested wine pairings ranging from sparklers DEPUTY EDITORIAL DIRECTOR to French whites to Spanish reds. Pascale Navarro MULTI-CONTENT PLATFORM MANAGER Fall events such as Thanksgiving, Halloween and the apple Myriam Huzel Cover Photography: Dana Dorobantu CONTRIBUTORS harvest inspired our retro-chic cocktails. Check out the Black Académie culinaire, Johanne Depelteau Cover recipe at SAQ.COM Widow Cosmo, the Harvest Gin Fizz and more in Cocktail Hour. COCKTAILS BY Erik Ayala Drinks with colleagues, dinner with friends… Invitations abound PHOTOGRAPHY at this time of year. Our TCHIN TCHIN Suggestions, New Dana Dorobantu, Pierre-Luc Bouchard, William Cole (assistants) Products and Value Picks sections provide wine recommenda- FOOD STYLIST tions for every occasion. Blake MacKay TCHIN TCHIN is designed and produced by TC Media (www.tc.tc) in association with the ACCESSORIES STYLIST following SAQ departments: Marketing; If you’re staying in, turn to Dynamic Duo for advice on what Caroline Simon Communications; Purchasing and will go best with your family recipe for beef stew. -
What Is Wine?
Developing a Consumer Language to Describe Local Red Wines Using Projective Mapping by Heather Jantzi Thesis Submitted in partial fulfillment of the Requirements for the Degree of Bachelor of Science in Nutrition with Honours Acadia University March, 2017 ©Copyright by Heather Jantzi, 2017 This thesis by Heather Jantzi is accepted in its present form by the School of Nutrition and Dietetics as satisfying the thesis requirements for the degree of Bachelor of Science with Honours Approved by the Thesis Supervisor __________________________ ____________________ Dr. Matt McSweeney Date Approved by the Head of the Department __________________________ ____________________ Dr. Catherine Morley Date Approved by the Honours Committee __________________________ ____________________ Dr. Jun Yang Date ii I, Heather Jantzi, grant permission to the University Librarian at Acadia University to reproduce, loan or distribute copies of my thesis in microform, paper or electronic formats on a non-profit basis. I however, retain the copyright in my thesis. _________________________________ Signature of Author _________________________________ Date iii ACKNOWLEDGEMENTS First and foremost, I would like to thank Dr. Matthew McSweeney for supervising this research project. His ongoing support and constructive feedback took away my fears of writing a thesis, and his humour and energy made my learning experience more enjoyable than I ever anticipated. I also extend great thanks to Dr. Catherine Morley; her enthusiasm for nutrition research inspired me to pursue a topic I was passionate about and her outstanding teaching skills provided me with the foundations I needed to turn my research curiosities into reality. Thank you to my parents, Brad and Kristine Jantzi, for encouraging me to make the most out of my university experience. -
Engineering Wine
Engineering Wine Submitted to Dr. Miguel Bagajewicz May 6, 2006 Susan L. Kerr Michael T. Frow Executive Summary A new methodology for the development of new products is applied to winemaking. A consumer preference function is developed that allows data generated by market analysis to be related to wine properties. These wine properties are easily measured throughout the winemaking process and can be manipulated by the producer at negligible cost. The manipulation of these variables affects the consumer’s satisfaction obtained from the enjoyment of wine. The most influential factor is identified to be that of toasting. Through incorporation of this consumer function, a demand model is formed that allows for the manipulation in selling price. Based on the consumer and the pricing models, a profit maximization model is formed. This function shows the characteristics of wine to target the selling price and capacity of the manufacturing plant simultaneously. Wine is evaluated by the consumer with the following characteristics: • Clarity • Color • Bouquet • Acidity • Sweetness • Bitterness • Body/Texture • Finish/Aftertaste Each of these characteristics is evaluated individually by the consumer’s level of satisfaction attained. Once the utility of the consumer is identified, these characteristics are evaluated by their relation to physical attributes that can be manipulated throughout the process at a minimal cost. Multiplied by weights pre-determined by the consumer’s ranking of priority, the summation of the products of each attribute and their corresponding weights form the consumer’s overall utility function. The value of satisfaction of the consumer is then compared to that of the competition, forming the superiority function that governs the pricing model. -
May Be Xeroxed
CENTRE FOR NEWFOUNDLAND STUDIES TOTAL OF 10 PAGES ONLY MAY BE XEROXED (Without Author' s Permission) p CLASS ACTS: CULINARY TOURISM IN NEWFOUNDLAND AND LABRADOR by Holly Jeannine Everett A thesis submitted to the School of Graduate Studies in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Folklore Memorial University of Newfoundland May 2005 St. John's Newfoundland ii Class Acts: Culinary Tourism in Newfoundland and Labrador Abstract This thesis, building on the conceptual framework outlined by folklorist Lucy Long, examines culinary tourism in the province of Newfoundland and Labrador, Canada. The data upon which the analysis rests was collected through participant observation as well as qualitative interviews and surveys. The first chapter consists of a brief overview of traditional foodways in Newfoundland and Labrador, as well as a summary of the current state of the tourism industry. As well, the methodology which underpins the study is presented. Chapter two examines the historical origins of culinary tourism and the development of the idea in the Canadian context. The chapter ends with a description of Newfoundland and Labrador's current culinary marketing campaign, "A Taste of Newfoundland and Labrador." With particular attention to folklore scholarship, the course of academic attention to foodways and tourism, both separately and in tandem, is documented in chapter three. The second part of the thesis consists of three case studies. Chapter four examines the uses of seal flipper pie in hegemonic discourse about the province and its culture. Fried foods, specifically fried fish, potatoes and cod tongues, provide the starting point for a discussion of changing attitudes toward food, health and the obligations of citizenry in chapter five. -
CULLEN WINES Margaret River, Western Australia
CULLEN WINES Margaret River, Western Australia “Vanya Cullen spearheaded a movement to biodynamic viticulture. She feels the wines are more complete than before. Indeed, today, they are well-calibrated, precise and focused.” - Erik Asimov, New York Times, 2019 Vanya Cullen OWNER: The Cullen Family VINEYARD: Biodynamically farmed and dry-grown FOUNDED: 1971 by Kevin & Diana Cullen SOILS: Granite and gravelly sandy loam over lateritic subsoils WINEMAKER: Vanya Cullen VARIETIES Cullen Vineyards: Cabernet Sauvignon SIZE: 69 acres PLANTED: (28.0 acres), Chardonnay (18.4 acres), Sauvignon Blanc (13.6 acres), Merlot (3.2 acres), Semillon (2.8 acres), Pinot Noir HARVEST: End February to late April (2.3 acres), Cabernet Franc (1.0 acres). Mangan Vineyard: Petit Verdot (13.4 CLIMATE: Mediterranean acres), Sauvignon Blanc (11.9 acres), Semillon (9.8 acres), Merlot (7.6 acres), ANNUAL 45 inches Malbec (6.2 acres). RAINFALL: WEBSITE: www.cullenwines.com.au PerthPerth AUSTRALIA MARGARET RIVER MARGARET RIVER The Cullen vineyard, situated just two miles from the Indian Ocean PROFILE: A founding winery of Margaret River, Cullen Wines VITICULTURE: The Cullen vineyard is one of Margaret was established in 1971 by pioneering winemakers Kevin and River’s greatest viticultural sites. Carefully selected by Diana Cullen. In redefining the style of Australian Cabernet founders Kevin and Diana Cullen, the well-draining, gravelly Sauvignon produced in the 1970s, the fledgling estate soils are complemented by a maritime climate of warm, sun- caught the attention of the nation. Since then, an unrelenting filled days tempered by the surrounding Indian and Southern commitment to quality, integrity, and biodynamics has oceans. -
Annual Report July 1, 2020 – June 30, 2021
Annual Report July 1, 2020 – June 30, 2021 Viticulture and Enology programs for the Colorado Wine Industry PRINCIPAL INVESTIGATORS Horst Caspari1, Peter Bennett Goble2, Stephen Menke1, Russ Schumacher2, Adam Wright1 COLLABORATING INSTITUTIONS • Colorado Department of Agriculture • The Colorado Wine Industry Development Board • Colorado State University Summary The majority of the work performed during the reporting period included seasonal vineyard tasks such as vine training, canopy management, crop thinning, harvest, preparing vineyards for dormant season, bud cold hardiness evaluations, data entry and analysis, and the annual Colorado Grape Grower Survey. Most of the vineyard work was performed by CSU staff at WCRC, two student interns (one from Colorado State University and one from Western Colorado Community College), and seasonal temporary staff at WCRC. In addition to small-scale wine lots produced from cultivar trials two larger scale enological trials were conducted in collaboration with two Grand Valley wineries (Centennial Cellars, Peachfork Orchards and Vineyards). One trial evaluated the effect of different timings of tannin additions on the sensory characteristics of Marquette wines. The second collaborative trial explored the potential of several novel yeasts to enhance the varietal characteristics of wine made from two aromatic Vitis vinifera cultivars – Gewürztraminer and Viognier. Weather conditions in the Grand Valley were warmer than average from July to November, but slightly below average in December. August was the warmest since record- keeping began at the Western Colorado Research Center – Orchard Mesa (WCRC-OM) in 1964. A season-ending killing frost occurred on October 26 for most growing areas in Western Colorado. Vine development and crop ripening was very early in 2020, due to the above- average temperatures from before bud break to late October. -
2020 Wine Enthusiast Buying Guide
BUYINGGUIDE MAY2020 THIS MONTH 2 NEW ZEALAND 25 CHILE 30 URUGUAY 33 OTHER SOUTH AMERICA 33 PORTUGAL 44 ALSACE 54 BORDEAUX 61 SOUTHERN FRANCE 71 TUSCANY 82 CALIFORNIA 113 WASHINGTON 116 SPIRITS 118 BEER Sunrise in the vineyard at Hawkes Bay, North Island, New Zealand FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS STEVE FLEMING/GETTY IMAGES FLEMING/GETTY STEVE WINEMAG.COM | 1 BUYINGGUIDE the fruit and spice. While just starting to show some age, this remains an austere but laser-focused wine that requires patience, but should reward in spades with time in cellar. Drink 2021–2035. Wine Dogs Imports LLC. Cellar Selection. —C.P. NEW ZEALAND abv: 13.5% Price: $62 Explore the diversity of Kiwi reds Seresin 2014 Raupo Creek Single Vineyard Pinot Noir (Marlborough). This single-vine- auvignon Blanc may be New Zealand’s warmer North Island, in the clay-dominant 94 yard wine from well respected biodynamic producer calling card, but a slew of red wines add to soils of Auckland, but primarily in Hawke’s Seresin (which has recently been majorly down- the diversity this pair of sea swept islands Bay, where the variety has a nearly 200-year sized, so relish these older vintages while they’re has to offer. history. There are several mineral driven, mus- still here) from the clay slopes of Marlborough’s SWhen it comes to Kiwi reds, Pinot Noir is cular, laser-focused Syrahs from the unique Omaka Valley, is hard not to fall head over heels for. It fills the nose with a perfume of ripe cher- king. -
Calina 2010 Cabernet Sauvignon (Cen- Abv: 14% Price: $50 Mouthfeel, with Slightly Medicinal-Toned Flavors of 86 Tral Valley)
BUYING GUIDE SEPTEMBER 2012 Evening light falls on the vineyards of Barbaresco, with the village of Neive on the hill in the distance. 2 PIEDMONT 60 WASHINGTON 26 BORDEAUX 67 NEW YORK 31 LOIRE 69 VIRGINIA 35 ISRAEL 70 OTHER U.S 37 GREECE 71 SPIRITS 39 CYPRUS 73 BEER 39 CHILE FOR ADDITIONAL RATINGS AND REVIEWS, VISIT 44 CALIFORNIA BUYINGGUIDE.WINEMAG.COM PHOTO © MICK ROCK WineMag.com | 1 PIEDMONT DECIPHERING 2009 BARBARESCO AND 2008 BAROLO n aerial view of the Langhe offers an exceptional perspective on within the patchwork of vineyards is the key to understanding 2009 Bar- this storied wine region. I discovered this first hand during my lat- baresco and 2008 Barolo. Producers use the phrase “leopard skin” to de- A est visit to Piedmont—the home of two of Italy’s most prestigious scribe both vintages, as two side-by-side sites can offer strikingly different red wines, Barbaresco and Barolo. interpretations. Within seconds of our helicopter’s stomach-sinking ascent from a soc- Among the 2009 Barbarescos, the wines from Neive display balanced cer field in Alba, we were flying high over a busy patchwork of vineyards acidity and fine tannins, while the wines from Barbaresco and Treiso show colored by the green shading of bud break. The pilot veered right over the pockets of overripe fruit and some grittiness on the close. The summer was blockish castle of Grinzane Cavour, followed by the hilltop towns of Cas- hot and dry, and only certain areas benefited from stored water left over tiglione Falletto, Barolo, Monforte d’Alba and Serralunga d’Alba in quick from spring rains. -
Kentucky Viticultural Regions and Suggested Cultivars S
HO-88 Kentucky Viticultural Regions and Suggested Cultivars S. Kaan Kurtural and Patsy E. Wilson, Department of Horticulture, University of Kentucky; Imed E. Dami, Department of Horticulture and Crop Science, The Ohio State University rapes grown in Kentucky are sub- usually more harmful to grapevines than Even in established fruit growing areas, ject to environmental stresses that steady cool temperatures. temperatures occasionally reach critical reduceG crop yield and quality, and injure Mesoclimate is the climate of the vine- levels and cause significant damage. The and kill grapevines. Damaging critical yard site affected by its local topography. moderate hardiness of grapes increases winter temperatures, late spring frosts, The topography of a given site, including the likelihood for damage since they are short growing seasons, and extreme the absolute elevation, slope, aspect, and the most cold-sensitive of the temperate summer temperatures all occur with soils, will greatly affect the suitability of fruit crops. regularity in regions of Kentucky. How- a proposed site. Mesoclimate is much Freezing injury, or winterkill, oc- ever, despite the challenging climate, smaller in area than macroclimate. curs as a result of permanent parts of certain species and cultivars of grapes Microclimate is the environment the grapevine being damaged by sub- are grown commercially in Kentucky. within and around the canopy of the freezing temperatures. This is different The aim of this bulletin is to describe the grapevine. It is described by the sunlight from spring freeze damage that kills macroclimatic features affecting grape exposure, air temperature, wind speed, emerged shoots and flower buds. Thus, production that should be evaluated in and wetness of leaves and clusters. -
Regulatory and Institutional Developments in the Ontario Wine and Grape Industry
International Journal of Wine Research Dovepress open access to scientific and medical research Open Access Full Text Article OrigiNAL RESEARCH Regulatory and institutional developments in the Ontario wine and grape industry Richard Carew1 Abstract: The Ontario wine industry has undergone major transformative changes over the last Wojciech J Florkowski2 two decades. These have corresponded to the implementation period of the Ontario Vintners Quality Alliance (VQA) Act in 1999 and the launch of the Winery Strategic Plan, “Poised for 1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Greatness,” in 2002. While the Ontario wine regions have gained significant recognition in Centre, Summerland, BC, Canada; the production of premium quality wines, the industry is still dominated by a few large wine 2Department of Agricultural and Applied Economics, University of companies that produce the bulk of blended or “International Canadian Blends” (ICB), and Georgia, Griffin, GA, USA multiple small/mid-sized firms that produce principally VQA wines. This paper analyzes how winery regulations, industry changes, institutions, and innovation have impacted the domestic production, consumption, and international trade, of premium quality wines. The results of the For personal use only. study highlight the regional economic impact of the wine industry in the Niagara region, the success of small/mid-sized boutique wineries producing premium quality wines for the domestic market, and the physical challenges required to improve domestic VQA wine retail distribution and bolster the international trade of wine exports. Domestic success has been attributed to the combination of natural endowments, entrepreneurial talent, established quality standards, and the adoption of improved viticulture practices. -
Matching Grape Varieties to Sites Are Hybrid Varieties Right for Oklahoma?
Matching Grape Varieties to Sites Are hybrid varieties right for Oklahoma? Bruce Bordelon Purdue University Wine Grape Team 2014 Oklahoma Grape Growers Workshop 2006 survey of grape varieties in Oklahoma: Vinifera 80%. Hybrids 15% American 7% Muscadines 1% Profiles and Challenges…continued… • V. vinifera cultivars are the most widely grown in Oklahoma…; however, observation and research has shown most European cultivars to be highly susceptible to cold damage. • More research needs to be conducted to elicit where European cultivars will do best in Oklahoma. • French-American hybrids are good alternatives due to their better cold tolerance, but have not been embraced by Oklahoma grape growers... Reasons for this bias likely include hybrid cultivars being perceived as lower quality than European cultivars, lack of knowledge of available hybrid cultivars, personal preference, and misinformation. Profiles and Challenges…continued… • The unpredictable continental climate of Oklahoma is one of the foremost obstacles for potential grape growers. • It is essential that appropriate site selection be done prior to planting. • Many locations in Oklahoma are unsuitable for most grapes, including hybrids and American grapes. • Growing grapes in Oklahoma is a risky endeavor and minimization of potential loss by consideration of cultivar and environmental interactions is paramount to ensure long-term success. • There are areas where some European cultivars may succeed. • Many hybrid and American grapes are better suited for most areas of Oklahoma than -
2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword
2 014 Midwest Small Fruit and Grape Arkansas Spray Guide University of Arkansas Cooperative Extension Service AG1281 Illinois University of Illinois Extension ICSG3-14 Indiana Purdue Extension ID-169 Iowa Iowa State University Extension and Outreach PM 1375 Kansas K-State Research and Extension Kentucky University of Kentucky Cooperative Extension Service ID-94 Missouri University of Missouri Missouri State University MX377 Nebraska University of Nebraska — Lincoln Extension Ohio Ohio State University Extension 506B2 Oklahoma Oklahoma State University Oklahoma Cooperative Extension Service E-987 West Virginia West Virginia University Extension Service Publication 865 Wisconsin University of Wisconsin-Extension A3899 2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword .......................................................................................................................................6 Tips on Using This Spray Guide .................................................................................................13 Grape Spray Schedule .................................................................................................................15 Blueberry Spray Schedule ...........................................................................................................37 Raspberry and Blackberry Spray Schedule .................................................................................42 Strawberry Spray Schedule .........................................................................................................49