HELPING FOOD BANKS OF QUEBEC — ROSÉ IS TAKING OVER THE WORLD — HOW MUCH SUGAR IS FUN IN THE SUN IN YOUR WINE AND FRESHNESS ON OUR PLATES SPRING-SUMMER 2019 SPRING-SUMMER 185018-CHARDO-SAQ-ANG.indd 1 2019-03-19 15:30

Cover photo: Maude Chauvin SAQ.COM 26 12 ENTERTAINING 11 10 WHAT’S NEW 08 AGENDA THE ON

ubcs hottest Québec’s succulent seafood Friday dinner made easy: summer events summer Food Banks of Quebec of Banks Food Outdoor summer gatherings Our employees’ top picks top employees’ Our NUMBER 09 NUMBER 12 / MAGAZINE

CONTENTS 38 19 47 100% LOCAL 42 36 COCKTAILS 34 32 TRENDS 30 28 TIPS USEFUL oan St-Jacques, Domaine

ohsiae vodka Sophisticated

How much sugar is in wine? in is sugar much How Refreshing summer drinks an exceptional vineyard Valérie Chagnon from bar: the Behind Elena restaurant The new Germany new The by Ketel One by Ketel What is lightweight glass? lightweight is What

NEW ARRIVALSNEW 56 65 RECIPES 62 PROFILE 52 INTERVIEW 42 éate Harrison-Cloutier Sébastien nqe not-to-be-missed Unique, Rosé wine: wine: Rosé products from Grumman ’78 Grumman from more popular than ever than popular more - SPRING

SUMMER 2019 SUMMER 59 GUIDE TO WINES AND SPIRITS THE SPIRIT OF SHARING ISSN 2561-1585 inspired SCATTERED THROUGHOUT THE MAGAZINE, THE FOLLOWING TASTE TAGS DIRECTOR – EXPERIENTIAL MARKETING – SAQ SERVE AS YOUR WINE GUIDE, PROVIDING DETAILS ABOUT EACH OF THE Sandrine Bourlet WINES AND SPIRITS FEATURED. MANAGER – MARKETING STRATEGY AND BRAND POSITIONING – SAQ Ariane de Warren TASTE TAGS / WINES PUBLISHER – SAQ to bring Johanne Morrisseau • light • full-bodied • full-bodied CONTRIBUTORS – SAQ • fruity-floral • woody • dry Éric Bertoldi, Sabrina Boucher, Emmanuelle Roy, • fresh • structured • fruity-woody Julie Perreault, Isabelle Plante and the Category Management team GROUPE TVA, PRESIDENT AND CEO • • light summer medium-bodied • light France Lauzière • fruity-spicy • dry • semi-dry MANAGEMENT • plump • subtle • fruity TVA Publications Inc. Custom Publishing Division TVA PUBLICATIONS INC. • medium-bodied • medium-bodied • rich General Manager Robert Renaud • woody • dry • extra sweet Director, Omnichannel Content & Strategy • velvety • fruity-floral • exotic fruit Karine Charbonneau Editorial Content Team to life Myriam Huzel, Gassendie Jocelyn Manager, Design Studio and Print Diane Gignac Project Managers Andrée-Anne Gauthier, TASTE TAGS / SPIRITS Elodie De Smet Creative Director (Contributor) Sonia Bluteau (Madore Atelier) Art Director Louis-Philippe Verrier Graphic • Light • Thick and oily • Unique Artist Blanca Arellano Illustrator Valérie • Supple • Wood and vanilla • Intense Bertrand Art Direction, Digital Platforms • Subtle • • Iodine and smoke Rustic Guillaume Boudreau Editorial Staff Rémy Charest, Myriam Huzel, Gassendie Jocelyn, • Balanced • Powerful Chantal Lapointe, Mylène Tremblay Translator • Refined • Full Kathleen Bernard, Amanda Leigh Cox • Fruity and spicy • Assertive Fact Checker Diane Grégoire, Justine Poirier Copy Editor and Proofreader Donna Jensen Photographers Maude Chauvin, David De Stefano, Julien Faugère, Éric Myre Food Stylist Johanne ICONS / COCKTAIL SPIRITS Depelteau Prop Stylist Caroline Simon Makeup Nathalie Dodon ADVERTISING REPRESENTATION Sabrina Boucher: 514-254-6000, ext. 5115 SALES COORDINATOR Maria Perrotti PRODUCTION Head of French Revision Alain Bénard Director of Operations Johanne Perron Head of Copywriting Negotiations Mélanie Turcotte Researcher, Visual Content Emmanuelle Neaut Supervisor, Photo HERE’S TO A HEALTHY PLANET! Department Domenica Rendina Team Manager, IT Department Serge Mercier A MAGAZINE THAT RESPECTS WE SAVE: PRINTING THE ENVIRONMENT TC Imprimeries Transcontinental Printed on Rolland Enviro satin, 944 trees = 2 football fields SAQ CUSTOMER SERVICE containing 100 percent post- Montreal: 514-254-2020 consumer fibres, made from 138,549 kg CO2 = annual emissions by 46 vehicles Elsewhere in Quebec: 1-866-873-2020 biogas energy and certified FSC®, All correspondence should be addressed to: EcoLogo, Processed Chlorine Free 1600, boul. de Maisonneuve Est, Montréal, Qc, and Ancient Forest Friendly™. The 3,445,351 litres water = 1 Olympic-size swimming pool H2L 4P2, 514-599-2400, [email protected] following chart illustrates how THE SPIRIT OF SHARING, published four times we’ve protected the environment, 827 GJ = annual energy consumption of 7 households a year, is produced by TVA Publications inc. depending on the Rolland product Custom Publishing Division, in association with used, then compared with the use the following SAQ departments: Marketing; 42,237 kg garbage = 3 garbage trucks of virgin paper: Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. 179 kg NOX = emissions by 1 truck in 553 days 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 .

Limited quantities. No layaways are permitted. Prices are subject to change without notice.

180521-SAQ INSPIRE ANG-SAQ.pdf 1 2019-03-20 11:05

2100, rue Drummond Cossette Montréal (Québec) H3G 1X1 14/03/19_18:31 client : SAQ nº 111160013-1 format pap : 100 % @ 300 dpi description : Pub LGPD trim page : 8.375" x 10.875" publication : Magazine de la SAQ safety type : 7.625" x 10.125" nº d’annonce : visible : — infographiste : Nataly bleed : 8.625" x 11.125" nom fichier : 60013-1_SAQ_Mag_8,375x10,875_EN.indd PMS Check couleur : CMJ N Les sorties laser ne reflètent pas fidèlement les couleurs telles qu’elles paraîtront XXXX List √ sur le produit fini. Cette épreuve est utilisée à des fins de mise en page seulement. NEW DIGITAL CONTENT EACH WEEK SAQ.COM/MAGAZINE

PROFILE SHADES OF ROSÉ

A short guide to understanding rosé wine.

100% LOCAL GOURMET ENTERTAINING TOUR

PICNIC SPECIAL Domaine St-Jacques’ SMELL. TASTE. Du Temple-Quirion Discover our top five deluxe family shares their top sandwiches, plus the perfect must-see attractions. DISCOVER. SHARE. drinks to pair them with! Plan a road trip today! Wine and spirits courses | Wine and food pairing workshops

COCKTAILS Savour the experience : AteliersSAQ.com THE SUMMER COCKTAIL

Check out this video and learn how to make the trendiest cocktail of the summer: Lemonade.

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

185034-ITHQ ANG-SAQ.indd 1 2019-03-18 10:22 ON THE AGENDA FROM MAY 3 TO OCTOBER 4

FIRST FRIDAYS

With over 60 events it sponsors all across Québec, the CHAREST MARIE © SAQ is with you all summer long. At wine fairs, festivals, exhibitions and popular events, let BISTRO SAQ help Since it began in 2012 , in Montréal, it has become you discover and savour wines and spirits. The SAQ is Canada’s largest food-truck gathering. The first proud to be associated with events that feature gour- Friday of every month, food trucks head to the met food, art and music. Olympic Stadium Esplanade Financière Sun Life to offer their delicious treats including tacos, lobster rolls, dumplings, burgers and churros. FESTIVOIX: A VIP NIGHT FOR AN ALSACE WINE TASTING. Chefs outdo each other with their creativity and know-how, offering attendees incredible food, FROM JUNE 27 TO JULY 6 cocktails, wines and beers. facebook.com/1ersVendredisMtl MONTREAL INTERNATIONAL SUMMER JAZZ FESTIVAL FROM JULY 4 TO 14

FESTIVAL D’ÉTÉ WITH YOU! DE QUÉBEC SAQ INSPIRE EVENTS: DON’T MISS THEM! It’s Canada’s biggest outdoor music As an Inspire member, you receive invitations to events event and it happens only in Quebec

BENOIT BENOIT ROUSSEAU City! Now celebrating its 52nd year, and contests that are sure to thrill — all based on your © the FEQ will make shine unique browsing and shopping history. Watch your inbox FRANCOS: A NIGHT WITH MOUTON CADET IN THE PRESIDENTIAL BOX. for events that match your impeccable taste. Here are just © FRÉDÉRIQUE MÉNARD-AUBIN To celebrate its 40th anniversary, the Montreal Inter­ over 11 days and 250 events. Rock, a few of last year’s affairs, where winners were able to national Jazz Festival is proud to welcome renowned Francophone music, hip-hop, electro, have a unique experience. artists including Norah Jones, Gardot, Pink jazz, pop, classical, international artists Martini, Alexandra Stréliski and Bobby Bazini. New this and names-to-get-to-know all take year, the Festival will set up hubs in different neighbour- part, so there’s something for every­ hoods all over the city, reflecting unique experiences and one. The FEQ is so much more than just awaiting eager fans. music, it’s a destination. montrealjazzfest.com/en-CA feq.ca/en

DISCOVER more information on all SAQ-sponsored events DID YOU KNOW? and activities. All profits made by SAQ.COM/MAGAZINE BISTRO SAQ on event STÉPHANE STÉPHANE BOURGEOIS

HENDRICK’S: A HOT AIR BALLOON FLIGHT WITH HENDRICK’S. and festival sites that we © © ISABELLE BERGERON sponsor are given back to the organizations in question. BETTER SELECTIONS WITH WHAT’S NEW

AN ENDLESS LET'S ALL GIVE CHAIN OF GENEROUSLY SHARING OUR EMPLOYEES’ CHOICES SAQ FBQ TO FOOD BANKS OF QUEBEC MAY 2-12 LOOKING FOR A NEW AND EASY WAY TO DISCOVER The SAQ invites you to drop by one of their stores to purchase a bottle of GREAT PRODUCTS? LOOK IN-STORE FOR OUR rosé. For every bottle of rosé sold, EMPLOYEES’ PICKS. THEY LOVE SHARING THEIR $1 will go to FBQ. You can also PASSION, ADVICE AND NEWEST FINDS WITH YOU! LET’S MULTIPLY support the cause by making a $1, $2, $5 or $10 donation directly PHOTOGRAPHY ÉRIC MYRE DISCOVER OUR EFFORTS TO at the cash register. more top picks. SAQ.COM/MAGAZINE ALL YEAR LONG END HUNGER The SAQ supports FBQ all year long through a variety of activities Enjoying a glass of wine with your meal is great, but making sure you have enough and initiatives. One such initiative food on your plate is essential. It’s important that we remember that more than is donating a portion of all SAQ TOP PICKS TOP PICKS 500,000 people go hungry in Québec each month, and this number just keeps gift-box and gift-bag sales to rising. That’s why the SAQ has made fighting hunger its number one cause. Food Banks of Quebec. When “For the past 10 years, the SAQ has counted on its employees’ commitment you buy a gift box or bag, to the cause, and the generosity of its customers. Each and every donation you’re helping the fight against Yanick Sophie goes directly to Food Banks of Quebec (FBQ), where it is used to help feed hunger. In 2018-2019, the SAQ the hungry, and purchase equipment to improve the supply chain. As a major presented FBQ with $1.2-million, Giroux Perrault FBQ partner, we’re counting on you again this year to help make a difference,” for a total of $5-million “For me, a great weekend “During the summer, declares Catherine Dagenais, SAQ President and Chief Operating Officer. over the last 10 years. spent with friends is I love fishing and The SAQ supports Food Banks of Quebec, an organization that serves our synonymous with good golfing with family province’s 19 food banks and close to 1,200 community organizations. food and good wine. and friends. And Always on the lookout what better way to DID YOU KNOW? A $1 DONATION for new products and end a game of golf • More than a third of our province’s food-assistance recipients the latest trends, I often than by popping open are families with young children. HELPS PAY FOR SAQ Sélection Boucherville recommend wines that SAQ Sélection Sainte-Julie a delicious bottle of • Each month in Québec, close to 1.9-million meals, snacks are suppler and a little rosé? I recommend and food baskets are offered to those in need. 3 MEALS less heavy, such as Gérard Bertrand Domaine Thymiopoulos, Côte des Roses for made from young its notes of citrus, Xinomavro vines. This and nice lingering A $5 DONATION very enjoyable wine finish. It’s the perfect features subtle notes of wine to serve as HELPS PAY FOR $18.30 spice and cooked fruit, $18.35 an aperitif or with 15 MEALS DOMAINE and pairs nicely with GÉRARD a salmon tartare. For THYMIOPOULOS BERTRAND JEUNES VIGNES Portuguese chicken or a CÔTE DES those long weekends DE XINOMAVRO selection of charcuteries. ROSES in the country and NAOUSSA For lovers of grilled meat Grenache/Cinsault/ nights spent around Xinomavro, Naoussa AOP Syrah, Languedoc AOC Red wine / Greece on the BBQ, I would Rosé wine / France a roaring fire, I love 12212220 / 750 ML suggest Il Bruciato, a 13845791 / 750 ML the rich caramel magnificent Tuscan with flavours of El Dorado Follow the campaign on social SCAN TO BUY Bordeaux influences and SCAN TO BUY 12-year-old rum. It’s media with #SAQBAQ. To find aromas of wood, spice delicious — especially out more and to make an online CATHERINE DAGENAIS, SAQ PRESIDENT DO YOU KNOW and blackberry.” under the stars!” AND CHIEF OPERATING OFFICER donation: SAQ.COM 0 5 2 0 0 3 6 3 5 0 6 1 2 5 0 3 5 1 4 1 2 0 1 0 7 1 0 7 what Food Banks of Quebec does to help fight hunger in Prices are subject to change without notice. Québec? Take the quiz. SAQ.COM/MAGAZINE ENTERTAINING

BLUEBERRY- SUMMER IS ALL ABOUT TAKING IT EASY AND SMOOTHIE See recipe on KEEPING IT SIMPLE: A BASKET OF GOODIES, page 65 and at A BLANKET AND OFF WE GO TO THE PARK, SAQ.COM/MAGAZINE INSPIRED BY AN GARDEN OR BEACH! TO TAKE FULL ADVANTAGE OF THE SUMMER MONTHS, GET INSPIRED BY OUR FUN PICNIC RECIPES AND PERFECT PAIRINGS TO PACK ALONG FOR THE RIDE.

PHOTOGRAPHY MAUDE CHAUVIN AND DAVID DE STEFANO (RECIPES)

WHAT ARE WE EATING Sandwiches and veggies are picnic staples, outdoor but we’ve got a smorgasbord of original ideas you’re definitely going to want to add to your summertime menu! Beet hummus, Asian cab- bage salad, prosciutto and melon skewers, beef keftas, goat cheese and pancetta sandwiches, feast and of course, dessert. We’ll have you (and all your guests) begging for a second serving of our lemon-limoncello squares. Our picnic issue is filled with wonderful gourmet ideas for all your warm weather outings. Enjoy!

WHAT ARE WE DRINKING Picnics should be simple, spontaneous and spirited! When it comes to choosing what wine to bring, we suggest something versatile that you can pair with pretty much anything. Since summer days can get hot, hot, hot, we recommend wines with a refreshing kick. Think robust rosés, crisp whites and supple reds. In other words, go for wines that are easy to drink and easy to pair. For a more laid-back occasion, pack a few cold beers or thirst-quenching coolers. Read on about our summer drinks guaranteed to make a splash! GIN: MODERN TIPPLE

For the past few years, gin has taken the cocktail world by storm - and Québec is no exception. Made-in-Québec have steadily gained in popularity, finding their way onto almost every restaurant and bar menu in the province. There are even events entirely dedicated to this juniper- based spirit, like last November’s very first Gin Week, which took place in Quebec City. So why all the sudden hype around gin? Well, millennials appreciate high-quality products, and they like the artisanal feel and vintage look $35.50 many gins have (dapper, aren’t they?). Mixologists love SEVENTH how versatile gin is: It works in a wide variety of cocktails, HEAVEN GIN for example our must-try blueberry-gin smoothie. Dry gin / Canada 13567971 / 750 ML

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Prices are subject to change without notice. 13 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 TREAT your guests to a Middle Eastern-inspired dipping bar! Get inspired by our delicious recipes. SAQ.COM/MAGAZINE COLOURFUL PICNIC

HUMMUS GETS AN OVERHAUL! BEET HUMMUS Your eyes aren’t playing tricks on you — that See recipe on really is pink hummus! To make this gorgeous page 65 and at pink dip, all you need to do is add some beets SAQ.COM/MAGAZINE to the traditional chickpea recipe. If you’re feeling extra motivated, why not prepare a few garnishes that’ll add a bit of texture and zing to each bite? Think sour cream, toasted nuts, fresh herbs, feta cheese, crumbled goat cheese, micro-greens or a drizzle of spiced oil. Store each garnish in a separate container or jar when preparing your picnic basket, that way you and your fellow picnickers will be able to add as much or as little of each garnish as you like.

WHAT TO DRINK WITH THIS BEET HUMMUS? With their sweet and earthy flavours, beets pair well with red wines that have delicate fruit and herby notes. Since it’s summer, we suggest opting for a bottle with refreshing acidity. We recommend , known for its freshness and velvety tannins. Or go with a that has notes of red fruits and fresh herbs. If you’re expecting a big crowd, we suggest grabbing a boxed wine, such as Pive Gris rosé. To keep your boxed wine chilled, remove the bag from its box and place it in a cooler filled with ice.

$16.00 $49.90 Tip $17.60 LAURENT LE PIVE GRIS If you’re short on time, DOMAINE DE MIQUEL ROSÉ simply use precooked, LA CHARMOISE SOLAS Grenache Gris/Grenache/ vacuum-packed beets sold TOURAINE Pinot Noir, /, in most grocery stores. Just Gamay, Touraine AOC Pays d’Oc IGP Pays d’Oc IGP Red wine / France Red wine / France Rosé / France purée all the ingredients 00329532 / 750 ML 13584383 / 750 ML 13731371 / 3 L together, transfer to a handy eco-friendly SCAN TO BUY SCAN TO BUY SCAN TO BUY container and head off!

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Prices are subject to change without notice. 15 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 PRACTICAL PICNIC SUNNY SKEWERS A summer classic, melon and prosciutto has Melon ballsTip are perfect for been reinvented... on a stick! Simply slip all the all your summer recipes. Try ingredients onto a skewer and keep refriger- adding them to your favourite ated until ready to eat — it’s that easy. Want salads, cold soups or even to jazz it up a touch? Prepare basil and lemon cocktails. (See our Melon Medley pesto — the perfect lip-smacking sauce to serve cocktail recipe on page 38.) with these succulent skewers. For a bit of var- iety, replace the bocconcini pearls with feta cubes and drizzle with balsamic glaze. Any way you make it, it’s a great start to any meal!

DOLCE VITA STYLE We love finding inspiration in all things Italian, especially molto bene Italian cuisine! For your next impromptu backyard 5 à 7, put together an Italian-style platter of charcuteries (mor- tadella, bresaola, speck) cheeses (Asiago, mozzarella di buffala, Gorgonzola), brus- chetta, breadsticks (grissini), marinated vege- tables and olives. Buon appetito!

WHAT TO DRINK WITH THESE MELON AND PROSCIUTTO SKEWERS? What makes this timeless appetizer such a success is the mouth-watering contrast between salty and sweet, and of course, the melon’s unmistakable delicate scent. For the perfect pairing, we suggest you uncork a bot- tle of Crémant de Bourgogne rosé. Composed mainly of Pinot Noir and Gamay grapes, this will temper the fattiness of the prosciutto. You could also opt for a spark- ling rosé cider, whose invigorating and fruity character will really help the melon’s juicy flavours pop.

$21.95 $13.40 $16.05 LOUIS BOUILLOT CIDRE ROSÉ COTEAU PERLE D’ PÉTILLANT ROUGEMONT Pinot Noir/Gamay, MICHEL MELON-AND- BULLES ROSÉ Crémant de Bourgogne JODOIN PROSCIUTTO FRAMBOISE Rosé AOC Rosé sparkling cider / SKEWERS Sparkling cider / Québec Sparkling rosé / France Québec See recipe on 12862898 / 750 ML 11232149 / 750 ML 13514297 / 4 x 330 ML page 66 and at SAQ.COM/MAGAZINE SCAN TO BUY SCAN TO BUY SCAN TO BUY

PUT TOGETHER 0 0 8 5 9 6 7 0 0 0 1 6 5 3 0 3 1 7 4 4 7 0 0 8 0 1 8 7 0 0 6 0 9 7 8 0 0 0 3 1 4 2 the perfect package of summer wine. Prices are subject to change without notice. 17 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 SAQ.COM/MAGAZINE DISCOVER eco-essentials for a perfect picnic. SAQ.COM/MAGAZINE AL FRESCO DINING

STAR SALAD Forget about “creamy or traditional”, this Asian coleslaw is bursting with colours and flavours! A combination of green cabbage, purple cabbage and kale, and topped with a delicious peanut butter, sesame oil and ginger vinaigrette? Yes, please! Serve it as a side dish or make it the main by tossing in some grilled chicken, shrimp or tofu. The added bonus? Cabbage’s long-lasting crisp texture makes it the ideal salad ingredient for any picnic.

MAKE IT YOUR OWN! You can easily personalize this recipe using your fave ingredi- ents (or whatever you have lying around). Toss in some shelled edamame, sliced radishes, red peppers, snow peas, chopped cashews, sesame seeds or dried algae. If you can’t find crispy noodles at your local grocery store, swap in ramen noodles (the instant soup kind). Easy as 1, 2, 3!

WHAT TO DRINK WITH THIS ASIAN SALAD? To highlight the recipe’s Asian flavours, we suggest a very vibrant, very aromatic white. Bottles with the “Fruity and Vibrant” taste tag are ideal — they exude delicate floral notes and a dryness that will pair beautifully with the exotic ginger notes of this salad. Another suggestion? A Pinot Gris with the “Fruity and Sweet” taste tag will really elevate the dish’s sweet side. Or try a medium-dry white from Alsace. It’s perfect to pair with the crunchy almonds and creamy peanut-butter-and- honey vinaigrette.

$16.60 ROBERT MONDAVI $14.75 PRIVATE IJALBA SELECTION $16.95 GENOLI PINOT GRIGIO PFAFF ASIAN CABBAGE Viura, Pinot Grigio, PINOT GRIS SALAD Rioja Alavesa DOCa Monterey AVA Pinot Gris, Alsace AOC White wine / Spain White wine / United States White wine / France See recipe on page 65 00883033 / 750 ML 12952906 / 750 ML 00456244 / 750 ML and at SAQ.COM/MAGAZINE

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Prices are subject to change without notice. 19 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 CHECK OUT five gourmet sandwiches that meet their match. SAQ.COM/MAGAZINE CLASSIC PICNIC

SUMMER SANDWICH Chicken, turkey, tuna, egg salad... no matter the filling, sandwiches are always a popular picnic pick. This summer, try our deluxe goat- cheese-and-pancetta sandwich. (You can thank us later!) Goat cheese spread, lemon zest, roasted garlic, avocado, pancetta chips and tomatoes — now that’s elevating your sandwich game!

DELICIOUS VARIATIONS Anything goes with our goat cheese spread! Smoked salmon and dill are always a good choice with tangy goat cheese. For a vege- tarian version of this gourmet sammie, we suggest sun-dried tomatoes, grilled veggies and a handful of arugula.

WHAT TO DRINK WITH THIS SANDWICH? Primarily known for its port, Portugal’s Douro Valley also produces some dry whites well worth mentioning. Opt for those with the “Fruity and Vibrant” taste tag, as their citrus, floral and herbal notes will highlight the goat cheese spread, and pair nicely with the pancetta and avocado. For a more laid-back pairing, crack open a thirst-quenching blond lager.

GOAT-CHEESE- $16.00 NIEPOORT AND-PANCETTA DIÁLOGO $2.95 SANDWICH Codega/Dona Blanca/ $2.70 MOTT’S See recipe on Gouveio/Rabigato, RADEBERGER GIN AND page 65 and at Douro DOC PILSNER CUCUMBER White wine / Portugal Blond lager / Germany Cooler / United States SAQ.COM/MAGAZINE 13074375 / 750 ML 10276692 / 500 ML 13990808 / 458 ML

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Prices are subject to change without notice. 21 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 GET INSPIRED! A PICNIC ON EASTERN FLAVOURS We have lots of ideas Barbecues and Father’s Day go hand in hand! for festive brochettes. SAQ.COM/MAGAZINE This year, try something new with our kefta recipe: delicious Middle Eastern meat kebabs, FATHER’S DAY typically made with ground beef or lamb, spices (allspice, cumin) and fresh herbs (cilantro, parsley). They’re usually served on pita-style bread with a yogourt, herb or tomato-based sauce. To cook them, use a public BBQ (some parks have them) or you can take your portable grill on the road. You can also grill your keftas at home beforehand. Hot or cold, they’re delicious. Serve them with naan bread, tzatziki sauce and a refreshing tomato salad.

MIDDLE EASTERN TRENDS Flavours of the Middle East are showing up in more and more of our recipes, and that’s a good thing! There are loads of different spices that you can use to flavour your dishes and fun new ways to incorporate legumes into your cooking. For a themed picnic, serve your beef keftas with tabbouleh and a selection of meze (appetizer-size dishes) such as eggplant caviar, meat or vegetarian kibbeh, fatayer (cheese-and-spinach tarts) and muhammara (a nut-and-red-pepper dip).

WHAT TO DRINK WITH THESE KEFTAS? Montepulciano: the king of grapes in Italy’s Abruzzo region. It’s also always a wise choice when it comes to pairing a wine with grilled meat. The versatile and flavourful reds we’ve listed really highlight the spices in our beef kefta recipe. You could also opt for a robust red from Australia. Grenache and Shiraz blends pair nicely with grilled meat as well. If you’re a beer drinker, go for an IPA-style brew that has floral aromas, crisp hop flavours and pronounced bitterness.

SPICE IT UP

Are you a fan of Lebanese, Syrian or Israeli cuisine? Here are some star ingredients to $16.30 $18.90 stock up on. When it comes to spices, make MASCIARELLI 19 CRIMES sure to have on hand the following: Aleppo $3.80 Montepulciano, Grenache/Shiraz/ pepper, allspice (Jamaican pepper), mint, Montepulciano Mourvèdre, SWEETWATER d’Abruzzo DOC Barossa Valley VDT IPA STRONG ALE sumac and zaatar. As far as condiments go, Red wine / Italy Red wine / Australia Golden Ale / United States pomegranate molasses is essential! At once 10863774 / 750 ML 12073995 / 750 ML 13568607 / 473 ML acidic and fruity, pomegranate molasses BEEF KEFTAS is a delicious alternative to balsamic See recipe on page 66 SCAN TO BUY SCAN TO BUY SCAN FOR INFORMATION vinegar in salads, and caramelizes grilled and at SAQ.COM/MAGAZINE meat to perfection. Most of these spices are available in big box grocery stores or 0 8 0 3 3 1 4 0 7 5 0 0 1 8 0 0 0 1 2 3 5 4 0 0 0 9 9 5 0 0 6 3 1 2 3 4 4 6 1 1 1 6 specialty food shops.

Prices are subject to change without notice. 23 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 MOTHER’S DAY PICNIC

LITTLE PIECES OF SUNSHINE Here’s a decadent dessert that Mom won’t be able to resist: lemon-limoncello squares! On top of being melt-in-your- mouth delicious, they’ll look absolutely stunning on your traditional Mother’s Day brunch table! Since they take up to two hours to set, we recommend making them the night before your big event.

GOURMET LIQUEUR Lemon liqueur is a great ingredient to cook and bake with, and it’s especially delicious in desserts. Cakes, mousse, LEMON AND mille-feuilles pastries, popsicles, fruit salad... you can add it LIMONCELLO to almost any dessert! Are you a die-hard foodie? Try topping SQUARES your lemon bars with limoncello cream. Sublime! See recipe on page 66 and at WHAT TO DRINK WITH THESE LEMON BARS? SAQ.COM/MAGAZINE Lemon liqueur is at the top of the list when it comes to what to drink with these squares. Italian tradition says the liqueur should be chilled and served as a digestive, but it can also be enjoyed as an aperitif, neat, or in a cocktail. Another magnifi- cent match is a light and fruity from Piémont. Muscat is Asti’s flagship grape variety, and a bottle of Spumante or another, similar naturally sparkling (“pearl”) wine would also pair nicely with this dessert. Anything with fine bubbles and freshness is a great way to end a meal. The lush texture of ice wines makes them a dessert staple, and served here, they would highlight the creaminess of the bars. There are just so many great Québec-made products to choose!

$11.50 MICHELE $22.85 $32.35 CHIARLO LUXARDO L’ORPAILLEUR NIVOLE LIMONCELLO PGI Muscat, Asti DOCG Fruit liqueur (lemon) / Italy / Québec White wine / Italy 00400747 / 750 ML 10220269 / 200 ML 00979062 / 375 ML

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TRY our limoncello creme 0 8 0 0 0 3 5 3 0 0 6 6 8 3 0 0 8 2 7 9 2 4 0 0 4 0 5 7 0 8 0 0 2 3 6 5 0 1 4 3 1 1 and marshmallow meringue garnish recipes. Prices are subject to change without notice. 25 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 SAQ.COM/MAGAZINE WHAT TO DRINK WITH THIS ENTERTAINING SEAFOOD TRIO? DISCOVER our lobster roll, salmon LOBSTER ROLL: Opt for a laid-back pairing such as rillettes and shrimp-stuffed avocado recipes. Black Fly Vodka, a vodka-and-grapefruit cooler. Made SAQ.COM/MAGAZINE with real grapefruit juice, it’s great in a cocktail or served as-is in a glass filled with ice. SHRIMP-STUFFED AVOCADO: For an elegant entrée, serve your shrimp-stuffed avocado with a glass of sparkling wine. We recommend Luxembourg’s Bernard-Massard, Cuvée de l’Écusson, a refreshing bubbly with notes of toasted almonds, citrus and pear. SALMON RILLETTES: A new all-natural ready-to-drink beverage, Romeo’s Gin Fizz combines Québec’s own Romeo’s gin with fresh flavours of cucumber and lemon. Just like spring itself, this drink promises to be cool and refreshing — and it pairs perfectly with salmon rillettes.

FRIDAY DINNER MADE

TO KICK OFF YOUR VACATION, WHAT’S SALMON BITES easyFor a fresh and festive 5 à 7, swap BETTER THAN A SEAFOOD-INSPIRED the classic charcuterie and cheese MENU, PAIRED WITH A GLASS OF platter for salmon rillettes. Given that BUBBLY OR REFRESHING COOLER!? there are so many recipe variations to WHEN YOU WANT TO TAKE THINGS choose, opt for whatever you have in EASY, STICK TO SIMPLE RECIPES THAT your kitchen: cream cheese, yogourt, mustard, capers, chives, dill or lemon CAN SIT IN THE MIDDLE OF THE TABLE juice. Plus, it’s a great way to use $19.65 FOR ALL TO SHARE! leftover cooked salmon! BERNARD- $11.20 MASSARD CUVÉE BLACK FLY $3.70 DE L’ÉCUSSON LOBSTER ROLLS QUÉBEC SHRIMP VODKA ROMEO’S /Pinot Blanc/ A New England classic, the lobster Northern shrimp is a very popular GRAPEFRUIT GIN FIZZ Pinot Noir/ roll is a great way to enjoy in-season springtime staple. Delicious in salads, Spirit-based cooler / Spirit-based cooler / Sparkling white wine / Canada Canada Luxembourg Québec crustaceans. Some people spring rolls, sandwiches, as a canapé 13248646 / 4 X 400 ML 13991675 / 500 ML 00095158 / 750 ML are fans of the traditional recipe — a or simply tossed in a bit of lime juice, hot-dog bun stuffed with lobster meat, Québec shrimp is loved for its deli- SCAN TO BUY SCAN TO BUY SCAN TO BUY mayonnaise, celery and lemon juice — cate flavour and tender texture. while others prefer mixing in curry, Tabasco sauce or fresh herbs. 0 0 8 8 3 0 4 3 0 0 0 7 9 0 0 0 0 4 0 2 3 2 2 7 9 7 5 1 0 5 4 5 0 0 1 3 1 5 0 1 0 3

Prices are subject to change without notice. 27 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 Quatro 2018 SAQ Ad ENGLISH FINAL (Bleeds).pdf 1 14-03-19 16:20

USEFUL TIPS

JUST A PINCH Should wine aficionados be alarmed? The vast majority of table wines are dry, containing less than 4 grams of sugar per litre — a mere half-gram of sugar per glass. Even if a red wine has what’s considered to be an elevated amount of sugar (some 16 grams per litre), that only equates to 2 grams of sugar per standard 125-mL wineglass. The average single sugar packet SUGAR added to coffee contains 5 grams of sugar, twice the amount of sugar in even the sweetest table wines. A 330-mL soft-drink AND WINE can has more than 30 grams of sugar as does a small iced cap- pucccino from fast food chain. The latter contains 15 times, or even 30 times the amount of sugar that a glass of wine contains.

A MATTER OF BALANCE HOW TO FIGURE OUT THE SUGAR CONTENT OF PRODUCTS You can find a product’s sugar content directly on the price tag or promotional sticker in-store, or by checking out it’s details online / SAQ.COM.

SUGAR CONTENT C

M

WINE (RED, WHITE, ROSÉ) Y

DRY 0 - 4 g/L CM

MEDIUM-DRY 4.1 - 12 g/L MY

CY MEDIUM-SWEET 12.1 - 50 g/L CMY +

SWEET > 50 g/L K Fanny Rice Quebec Artist

SPARKLING WINE

BRUT NATURE < 3 g/L Does your wine taste fruity, or is it really sweet? Very ripe grapes have a fruity aroma and richness that may appear to be sweetness, EXTRA-BRUT 0 - 6 g/L without actually containing sugar. Nonetheless, some wines do contain this sweet substance, which helps intensify a wine’s BRUT < 12 g/L fruity flavours and roundness on the palate. EXTRA-DRY 12 - 17 g/L THE LOWDOWN ON RESIDUAL SUGAR DRY 17 - 32 g/L Before we start, a disclaimer: Dessert wines are different because they’re specifically made to be sweet — hence, the name. Table MEDIUM-DRY 32 - 50 g/L wines, on the other hand, may contain sugar because they’re Chilean blend with a Quebec creation made to be versatile, suitable for aperitifs or main dishes. Interval limit: between 1.2 and 60 g/L

1) Tradition Many Loire-region Chenins Blancs or German Every year MontGras winery selects an artist to create a unique have long contained a certain amount of sugar that creation that will be represented on the MontGras Quatro label. winemakers opt to leave in post-vinification. That sugar helps IN COMPARISON balance the pronounced acidity inherent to these types of This year MontGras chose Fanny Rice, a Quebec artist who stands cépages, and provides wines with body and texture. out by her modern and abstract works. SOFT 30 g 2) Modern winemaking techniques Due to advances in DRINK OF 330 ml SUGAR SAQ : +11331737 oenology, sugar can be added after vinification, mainly through Get your 2018 MontGras Quatro with Fanny Rice artwork. the use of concentrated musts. Simply put, these are grape concentrates that adjust a wine’s profile. approximately 6 g of sugar www.montgrasquatro.ca · @montgraswines | www.fannyrice.com · @fannyriceart

185014-MONT GRAS-SAQ-ANG.indd 1 2019-03-19 13:37 LEARN MORE about lightweight glass. SAQ LIGHTWEIGHT SAQ.COM/MAGAZINE ANSWERS YOUR GLASS QUESTIONS REDUCING YOUR ENVIRONMENTAL FOOTPRINT What’s in a label? Decoding wine labels. Ever wonder why some wine bottles have a hollow bottom? The proper term being “punt” or “kick-up”, this feature was dreamt up by fourth century glass- blowers who wanted to devise a way to keep bottles standing upright when set down. Today, thanks to modern technology, this hollow bottom is no neces- sary and that’s a good thing! Punt bottles require more glass during fabrication than their flat-bottomed counterparts. Thus, a bottle with a deeper bottom tends to be heavier and, therefore, have a bigger environmental impact. In an effort to lower greenhouse gas emissions HEAVY SAQ It may be visually striking or an old from the production line to the delivery truck, the favourite; regardless of how they look, wine SAQ seeks to sell more products that impact our labels have a lot of useful information to help planet less. That’s why it’s advocating for lightweight guide your selection. Read on to discover what your glass, which can reduce the ecological footprint of bottle’s trying to tell you. a wine bottle by up to 30 percent compared to its MEDIUM • Vintage: harvest year traditional equivalent. • Country of origin How do you know if it’s lightweight? Look for flat- • Producer / Bottler: who produced the wine bottomed bottles — not ones with deep dimples. The • Winery name: Château, Domaine, Estate, Mas, Clos; number of labels going lightweight is constantly LIGHT this isn’t required information, and is generally growing at the SAQ: Some 50 percent of current stock reserved for wines with a geographical indication. is sold in reduced-impact containers. • Alcohol by volume (ABV): expressed in percentage (%) of total volume; the higher it is, the more robust the wine. • Volume: generally, 750 mL ACTIONS THAT MATTER • Classification: corresponds to product origin. In 2017-2018, the SAQ promoted products with alternative packaging, like cardboard, This might be a generalized area without a reusable bags and wine bags, increasing its retail bag-in-box offering by 33 percent. geographical indication (Vin de France), a specific The SAQ also continued to collaborate with the wine industry to promote lightweight production area (AOC Bordeaux, PGI Quebec glass products (420 g and less). Wine) or from a specific vintage or winery (Chablis 1er cru Vaillons, Bolgheri-Sassicaia). • Variety: must be at least 85 percent of the stated variety, and when two or more varieties are indicated (as in wine blends), the wine must contain 100 percent of stated grape varieties. • Allergen warning: most often, the note is “contains sulfites,” but a note about the use of dairy products or crustaceans (used in the fining process) may also appear. $10.95 • The label on the back may also contain additional LINDEMAN’S $13.95 information: growing conditions (organic, BIN 65 FOLONARI biodynamic, sustainable certifications) wine ageing Chardonnay, South VALPOLICELLA Eastern Australia VDT Valpolicella DOC specifications, wine-food pairing suggestions, White wine / Australia Red wine / Italy suggested serving temperature, medals or prizes 00142117 / 750 ML 10270442 / 750 ML awarded, or estate history SCAN TO BUY SCAN TO BUY

FACEBOOK.COM/SAQ 0 0 0 1 2 3 5 4 0 8 1 8 4 0 0 8 0 0 0 1 6 0 6 3 2 4 0 2 Prices are subject to change without notice.

185008-FALESCO ANG-SAQ.indd 1 2019-03-20 11:29 TRENDS

Jancis Robinson and Tim Atkin) surprised themselves when they assigned several German Pinots — a.k.a. Spätburgunder — first place in a lineup of Pinot crown jewels from Burgundy, Oregon, California and New Zealand. Scandalous! A German Pinot over a Morey Saint Denis Premier Cru? Just 20 years ago, these wines were often shallow, sometimes even laden with sugar in an effort to round them out. Thanks to warmer vintages and wine- makers who are determined to show off their country’s grape potential, quality has shot up and delicate is no longer a rare qualifier. What’s more, German growers have also brought their labelling ways into the now, so you can get acquainted with with affordable, quality and straightforward vintages — without having to crack The Da Vinci Code of labels, which sometimes reach encyclopedic proportions.

LONG LIVE RIESLING In the same vein, the unrivalled royal house of German grape varieties, the Riesling, is also more accessible today than ever thanks to vintages that deliver apple, lime, gunflint, even peach, honey Just like with Pinot Noirs, if it gets punch, without forcing you to distinguish or ginger. How tasty they are with Asian the better of you, there’s always time between Spätlese Trocken and Grosses cuisine — think Thai spices or wasabi with to enjoy the pleasures of Wehlener When you hear “German cuisine”, what comes to mind? Gewächs. Beneath simple and modern sushi — German Rieslings are distinctive Sonnenuhr or Himmelreich, vinicultural Sausages, schnitzel, oversized pretzels and beer? Funnily labels lie enjoyable wines for under $20, and are almost always endowed with trea­sures that only get better with time. enough, Germany is one of the most vegetarian countries in offering you a fabulous foray into the refreshing tartness that does an excel- And go ahead: Pair them with sauerkraut A FRESH GANDER AT the western world (more than 10 percent of the population) pleasures of Riesling with notes of green lent job of cleansing the palate. or a pork roast. and there’s a new wave of Michelin-starred restaurants that are grabbing the attention of the upper echelons with refined cuisine that’s the very opposite of stewed meat, cream and fried fare, gladly finding inspiration from Turkish, Japanese GERMANY and Indian influences. Take Berlin for instance, which has become one of the FROM THE RHINE TO THE MOSELLE BY WAY OF BERLIN coolest and most unique cities in Europe over the last two decades. The restaurants here are globally inspired, wine bars AND FRANCONIA, WINE AND GOURMET FOOD HAVE SEEN serve up the unexpected and local culture can be described A DRASTIC CHANGE OVER THE PAST DOZEN-OR-SO YEARS. as one of a kind, bold and diverse. The hackneyed image of $15.20 WHILE LAVISH TRADITIONS ARE STILL ON THE TABLE, Germany all dressed up in lederhosen and dirndl, the leather VILLA WOLF $16.85 $21.00 shorts and traditional dress evoking Oktoberfest, poke more PINOT NOIR J.BÄUMER BURG LOCAL DRINKS AND DISHES ARE SERVED UP WITH A PFALZ RIESLING RAVENSBURG friendly fun at the past than they point to current trends in this HEARTY HELPING OF THE MODERN. Pinot Noir, Pfalz QBA Riesling, Rheinischer Riesling, Baden QBA modern society that’s open to the world. Red wine / Germany White wine / Germany White wine / Germany 13087555 / 750 ML 12897994 / 750 ML 13453762 / 750 ML BY RÉMY CHAREST THE RED REVOLUTION When it comes to German wine, the biggest sleeper hit has SCAN TO BUY SCAN TO BUY SCAN TO BUY certainly come from the red camp — we’re talking Pinot Noir. A few years ago, a group of eminent British critics (including 0 0 1 8 3 1 0 3 0 0 0 3 1 0 0 4 0 1 8 8 4 7 9 9 9 4 4 5 0 4 0 4 0 3 5 4 2 0 0 1 7 2

Prices are subject to change without notice. 33 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 TRENDS new members to its family of spirits with Ketel One Botanical, in three original varietals: grapefruit and rose, peach and orange blossom and cucumber and mint. Named the top-ranked vodka for seven consecutive years by the mixologists at Drinks International, the finesse of Ketel One vodka is a well-established fact, and Nolet Distillery is pulling out all the stops for their new line. Flavour selection was a family affair, and took into account the personal tastes of Nolet Distillery patriarch Carolus Sr. and his sons Carl Jr. and Bob — the latter of whom explains the rationale behind the new selections. “After having distilled and tasted an astonishing number of com- binations, my father, brother and I each had our own favourites, so we decided to launch the three we loved most.” Bob Nolet explains that the distillery’s products are made using a two-step pro- cess. During the first step, Ketel One vodka is made with an infusion of botanicals, and re-distilled in a copper kettle (called a distilleerketel in Dutch, thus the “Ketel” name). The second step consists of infusing natural flavours into the product to optimize taste. The result is a vodka, infused with natural fruit and botanical OWNED AND OPERATED Nowadays, when it’s time to raise a essences, full of freshness and zest. BY THE SAME FAMILY FOR glass, it’s all about staying light. From For Bob Nolet, Ketel One Botanical rosé wine spritzers to refreshing cock- is delicious served simply: in a glass with 11 GENERATIONS, KETEL ONE tails, low-alcohol beverages are more ice and sparkling water (keeping it sugar- IS KEEPING UP WITH TRENDS, popular than ever. free!). Or make an easy mixed drink by INTRODUCING A RANGE OF As the cultural movement toward adding tonic water or ginger ale, and SOPHISTICATED VODKAS, mindful living continues to grow, perhaps some lemon juice and citrus Netherlands’ Nolet Distillery set out to slices, to the peach and orange blossom INFUSED WITH NATURAL FRUIT honour the spirit of that movement — with varietal. These vodkas are so delightful AND BOTANICAL ESSENCES its own distinct spin. Owned and operated that delectable drinks practically make by the same family for 11 generations themselves! Raise a fragrant glass to PHOTOS KETEL ONE (328 years), Nolet Distillery recently added relaxing on a hot summer’s day.

KETEL ONE BOTANICAL

$35.25 $35.25 KETEL ONE $35.25 KETEL ONE BOTANICAL KETEL ONE VODKA WITH BOTANICAL PEACH AND BOTANICAL GRAPEFRUIT ORANGE CUCUMBER AND ROSE BLOSSOM AND MINT Vodka / Netherlands Vodka / Netherlands Vodka / Netherlands SOMETHING 14017241 / 750 ML 14017250 / 750 ML 14017233 / 750 ML SCAN TO BUY SCAN TO BUY SCAN TO BUY

EXTRA 0 0 0 8 5 1 5 6 7 7 5 0 1 9 0 0 0 8 5 1 5 6 8 7 5 0 1 6 0 0 0 8 5 1 5 6 6 7 5 0 1 2

Prices are subject to change without notice. 35 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 A REFRESHING TREND Bourbon lemonade is a traditional staple of the COCKTAILS American Deep South. This pucker-perfect beverage has drawled its way north of the WATCH border into chic bars and restaurants, and our recipe featuring mead. SAQ.COM/MAGAZINE come summer, people clamour for it. A perfect blend of whisky, lemon and honey make this cocktail a patio favourite.

INSPIRED BY SHARE AND SHARE ALIKE Having friends over for aperitifs? Skip the fuss of individual cocktails and show off the rich colour of whisky lemonade in a gorgeous transparent pitcher that can double as a table centrepiece. Simple and straightforward, you can whip up your own homemade lemonade CELEBRATIONS beforehand with fresh-squeezed lemon juice and just a hint of honey. Hold off on the whisky and ice cubes until you’re ready to pour. SUMMER IS ALL ABOUT HAVING FUN AND CHILLING OUT. LUNCH UNDER A DIVERSE PLEASURE PORTFOLIO AN AWNING, HAPPY HOUR ON A TERRASSE, PRE-DINNER DRINKS BY Crazy about this cocktail? Test out different THE WATER… DON’T YOU JUST LOVE GETTING TOGETHER OVER TASTY recipes all summer long! For a Canadian COCKTAILS AND RAISING YOUR GLASS TO THE SUNSHINE? touch, switch out the honey for maple syrup. Not a huge fan of sour? Cut the lemonade in PHOTOGRAPHY DAVID DE STEFANO half with an equal portion of peach juice. ILLUSTRATIONS VALÉRIE BERTRAND WHISKY LEMONADE 1 drink Ingredients 45 mL (1 1/2 oz) american whiskey 120 mL (4 oz) fresh lemonade 15 mL (1 tbsp) honey 1 dash club soda Ice cubes 1 mint leaf

Preparation Pour first four ingredients into an old-fashioned glass with a few ice cubes. Mix with a bar spoon, then garnish with mint leaf.

$38.75 BULLEIT FRONTIER BOURBON American whiskey / United States 11155956 /750 ML

SCAN TO BUY AMERICAN CLUB SODA WHISKY WHISKEY + LEMONADE = LEMONADE 0 0 0 8 2 0 0 0 7 8 8 5 4 6

Prices are subject to change without notice. 37 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 LUSCIOUS LIQUEUR MELON MEDLEY Both fruity and refreshing, melon liqueur 1 drink adds a unique touch when revisiting a summer classic. In a quick cocktail Ingredients with gin and tonic, or in an exotic punch 45 mL (1 1/2 oz) melon liqueur alongside coconut, rum, lime juice and 15 mL (1/2 oz) citrus liqueur fresh fruit, melon liqueur will tantalize 60 mL (2 oz) pineapple juice your taste buds! 60 mL (2 oz) orange juice 60 mL (2 oz) white cranberry juice WELL-ROUNDED MELON Ice cubes Frozen melon balls are easy to make and Frozen melon balls cause any cocktail to look fun and fes- tive. Using a melon baller, scoop out tasty Preparation little spheres of watermelon and canta- In a highball glass containing a few loupe. Soak fruit balls in a mix of lemon ice cubes, add liqueurs and juices. and sugar for a minimum of 2 hours. Stir with a bar spoon. Garnish with Lay them on a baking sheet and freeze. frozen melon balls.

$28.45 MIDORI Fruit beverage (melon) / Mexico 10757154 / 750 ML

SCAN TO BUY PINEAPPLE JUICE WHITE CRANBERRY MELON + + ORANGE JUICE + JUICE = MEDLEY 0 4 9 0 1 7 7 7 0 3 5 6 1 4 Prices are subject to change without notice. 39 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 EXQUISITE CREAM Irish cream is a home-bar essential. It’s rich on its own, so all you need are one or two DISCOVER additional flavours to create a fabulous cock- all our flavoured tail. For instance, mix it with anana juice and iced-coffee recipes. a few ice cubes, and you’ve got a taste of the SAQ.COM/MAGAZINE tropical! Irish cream is a hands-down hit in pretty much any iced-coffee recipe out there. Need proof? Try our Summer Cottage cocktail recipe and taste for yourself. Pelee Island, SCRUMPTIOUS ICE CUBES There’s really nothing better than an iced Ontarian ecological reserve, coffee to cool off on a hot summer’s day! But disappointment sets in when those little ice sustainable vineyard. cubes melt and dilute your once-tasty drink. What’s the solution? Coffee ice cubes! It’s easy: Just pour cold coffee into an ice cube tray and freeze. When ready, add them to your cocktail.

GOURMET JAVA Dazzle your guests with a coffee drink topped off with a scoop of vanilla ice cream, combined artfully at the very last minute! Classic Italian affogato (hot espresso poured over ice cream) is what this dessert pays tribute to.

SUMMER COTTAGE 1 drink Ingredients 45 mL (1 1/2 oz) Irish cream 30 mL (1 oz) cold coffee 30 mL (1 oz) milk 5 mL (1 tsp) sugar Coffee ice cubes Preparation In an ice-filled shaker, combine all ingredients. Shake vigorously for 8 to 10 seconds. Strain into a highball glass with a few coffee ice cubes.

$30.25 BAILEYS ORIGINAL Cream beverage (Irish cream) / Ireland 00005959 /750 ML

SCAN TO BUY Represented by COFFEE SUMMER DIVIN PARADIS + MILK = COTTAGE 450-463-1020 0 5 0 1 1 0 1 3 1 0 0 1 3 2 Prices are subject to change without notice. 41 THE SPIRIT OF SHARING / [email protected] 2019

185010-DIVIN-SAQ-ANG.indd 1 2019-03-11 11:12 COCKTAILS

VALÉRIE CHAGNON’S MIXOLOGY CAREER WAS MORE OF A WHIM THAN A PLAN, BEHIND BUT THAT DOESN’T MEAN THAT AMBITION, THE BAR HARD WORK AND DEDICATION WEREN’T INVOLVED IN CHAGNON’S METEORIC RISE TO INDUSTRY HEIGHTS. A LOOK AT A REMARKABLE YOUNG MIXOLOGIST.

PHOTOGRAPHY JULIEN FAUGÈRE

In order to earn a maximum of money in a VALÉRIE minimum amount of time, Valérie Chagnon submitted her CV for a job as a busser in Montréal’s Gay Village some ten years ago. The young woman had just returned from a trip to Europe — her pockets empty but her CHAGNON heart full of souvenirs. However, the ever- ambitious Chagnon quickly got bored, and after a short stint where there weren’t many possibilities, she moved on to La Distillerie, the bar where Mason-jar cocktails became a full- fledged phenomenon throughout Québec. At La Distillerie, Chagnon received com- prehensive bar training from her bosses: an introduction to the wide world of spirits, and the principles of effective bartending. “At La Distillerie, we actually used boxing tech- niques for bartending — the stick and move — in order to stay alert and ready for what was coming next, all without losing or wasting energy.” She admits that military precision and discipline result in a maximum of efficiency. “In bartending, the more organized you are, the better you work. A customer’s perception of time is totally different from yours: A minute for VALÉRIE CHAGNON’S TIPS you may feel like an eternity to someone who’s TRENDS TO COME: Environmentally friendly and organic spirits will become waiting for a cocktail from you,” she adds. Led by passionate mentors, Chagnon increasingly popular. climbed the ranks. In a few short years, the SECRET INGREDIENT: I like adding salt to my cocktails — it really boosts flavour. apprentice waiter became an experienced TRENDS TO FORGET: Crazy, over-the-top garnishes. Curated presentation, that’s mixologist. La Distillerie fostered her growth, good, but a forest’s worth of herbs and twigs in my cocktail, that’s a no-go! all while becoming one of Montréal’s hottest WHEN I HAVE GUESTS, I SERVE: Probably a cocktail made with Armagnac, which spots for drinks. Yet ambition once again came I also like straight up. to the fore, and just at the right time, Chagnon was offered a job as manager of Le Mal Necessaire — a cocktail bar taking Chinatown In the bar industry, good things are never by storm. The bar’s owner knew right away that kept quiet — and so it was with Chagnon, who he had a potential mixology miracle-worker, was offered the position of senior mixologist and took her under his wing. “I was able to at the prestigious Fairmount Queen Elizabeth’s evolve, push my limits, and I learned so much. bar, Nacarat. For nine months, Chagnon bathed He taught me all about how bars function: in the sophisticated ambiance of Nacarat — accounting, human resource management, proverbial light years away from her humble stocks, and scheduling,” explains Chagnon. At beginnings in the Village! Nacarat, a lush spot Le Mal Necessaire, not only did she cultivate fully with captain’s chairs and classy cocktails, has rounded skills, she also made lasting friendships all the ingredients for an elegant night out. including with Élyssa Elkhouri, whom Chagnon Despite the allure of such an opulent locale, would meet once again in professional circles. Chagnon was tempted by former colleague

43 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 CELEBRATING Élyssa Elkhouri, who invited her to join her team at Elena, a restaurant in Montréal’s Saint-Henri neighbourhood. Chagnon took over rede- SEE signing the cocktail menu, which she viewed MALOKO LE DORMEUR the recipe for homemade YEARS as short, but appropriate. “I wanted to create grapefruit syrup. 1 drink interesting cocktails that worked well with SAQ.COM/MAGAZINE OF the dishes, as well as our philosophy of being Ingredients environmentally friendly and responsible.” An environmental footprint and product 45 mL (1 1/2 oz) Reposado tequila quality are key factors when Chagnon sets about 15 mL (1/2 oz) bitter liqueur creating cocktails and ordering and importing (such as Campari) ORGANIC FARMING spirits. Chagnon deals almost exclusively with 45 mL (1 1/2 oz) homemade Québec-based producers, or smaller houses grapefruit syrup and distilleries who operate using an environ- 15 mL (1/2 oz) fresh lime juice mentally responsible and sustainable business Preparation ethos. “I ask a lot of questions about product origin. How is it made? Where are the ingredi- Place all ingredients in a shaker and shake ents from? If coffee used in the liqueur isn’t fair vigorously. Strain into a glass containing a trade, I’ll pick a different one that better reflects large chunk of ice. Garnish with lime zest. my values.” Chagnon’s flair for uncovering hidden gems naturally extended into launching her own spirit import company. Her clients? Largely bars and restaurants to whom she readily shares her exceptional discoveries. “I want to educate the new generation of mixologists about the essentials of cocktail bases. For example, a Manhattan contains rye, but you can also use cachaça instead. I’d like to get everyone on the same page. The rules aren’t really rules. You can mix it up if you want,” Chagnon comments. With that, Chagnon sums up the wonderland that is mixology! Valérie Chagnon introduces the Maloko Le Dormeur, a fresh, thirst-quenching cocktail that will add a dash of originality to your night!

CELEBRATING 30 YEARS OF ORGANIC AGRICULTURE’’ AND ‘’AT BONTERRA, WE’VE BEEN PRODUCING WINE $35.25 ORGANICALLY SINCE 1987. WE BELIEVE HORNITOS $26.90 REPOSADO CAMPARI THAT WHAT IS GOOD FOR THE EARTH IS Tequila / Mexico Bitter liqueur / Italy 13425500 / 750 ML 00277954 / 750 ML GOOD FOR THE GRAPE AND IN TURN PRODUCES PURE, FLAVOURFUL WINE. SCAN TO BUY SCAN TO BUY

JEFF CICHOCKI, WINEMAKER 0 0 0 8 0 6 8 6 8 3 5 0 2 8 0 0 0 8 1 3 7 5 1 0 0 6 1 8

GRAPEFRUIT MALOKO + + SYRUP + LIME JUICE = LE DORMEUR Prices are subject to change without notice. LET’S CONNECTPrices are subject to change@bonterra without notice. @bonterra @bonterraWine45 THE SPIRIT @bonterraWine OF SHARING / SPRING -SUMMER 2019

185012-BONTERRA ANG-SAQ.indd 1 2019-03-20 11:13 100% LOCAL A FAMILY AFFAIR QUALITY WINES, EXCEPTIONAL TERROIR, CONTAGIOUS PASSION AND A FAMILY UNITED AROUND A SHARED PROJECT: DOMAINE ST-JACQUES. YVAN QUIRION IS PROUD TO COUNT ON HIS FAMILY TO HELP MAKE ONE OF QUÉBEC’S BEST VINEYARDS SHINE!

BY MYLÈNE TREMBLAY

47 THE SPIRIT OF SHARING / SPRING-SUMMER 2019

185013-FORTY-SAQ-ANG.indd 1 2019-03-11 11:19 Gourmet

At the Du Temple-Quirion family home, even had a sip of coffee and Yvan’s all “Jay Du Temple” — brings a breath of fresh t r everyone is involved in the business, and ready to get going!” exclaims his spouse. air to what might otherwise be considered ou on Sundays, they all sit down to make There’s no shortage of work at a very serious affair. “Some come to the critical decisions together. Montérégie’s the vineyard, which began as a humble vineyard just to see him,” laughs Nicole. Domaine St-Jacques takes the term 23-hectare winery in Saint-Jacques-le- “… and then they’ll buy a bottle of wine “family business” to heart. “Nicole, our Mineur, and who’s fortunes have risen after seeing one of his shows. It’s a posi- three kids, Laurie, Jérémy, Sarah and their over the past 14 years. In 2018, some tive thing for us; if Jérémy is a success, partners — together we’re the board of 100,000 bottles were sold at the SAQ then we are too.” directors,” states Yvan Quirion. Sunday — and that figure doesn’t include sales Du Temple is a definite brand evenings are reserved for a family gath- logged at fine grocers, restaurants, and ambas­sador, as well as a huge hit with ering to watch Tout le monde en parle! other boutiques that carry its reds, whites, Quebecers. It goes without saying that Every morning, the “permanent rosés, iced and sparkling offerings. the comedian is proud of the winery where team,” composed of Yvan (who looks he grew up, and never misses a chance after the chai and the vines), Nicole THE “JAY” EFFECT to mention it, wherever and however he (finances) and Sarah (marketing, cus- Despite their fervent work among the can. “When he was younger, as soon as tomer service, brand imaging, social vines and the undeniable quality of the we’d open a bottle of wine, he’d pro- media) start work at the crack of dawn wine itself, the co-owners can’t deny that claim, I MADE THAT!” recalls Yvan. — proverbial or otherwise! “We haven’t the notoriety of their son Jérémy — a.k.a.

Domaine St-Jacques Rosé. With aromas of cherry, raspberry, peach and barley sugar, this rosé has a nice balance of freshness and suppleness. Best paired with bistro-style cuisine: pizza, Croque- $15.45 $15.45 Monsieur sandwiches, grilled meats, tomato-and- DOMAINE DOMAINE ST-JACQUES ST-JACQUES bocconcini salad. ROSÉ CLASSIQUE Domaine St-Jacques Classique Blanc. A dry Lucie Kuhlmann/ BLANC Maréchal Foch, Vidal/Seyval, white wine with notes of citrus, blackcurrant PGI Quebec Wine PGI Quebec Wine buds, apple and chamomile, with a refreshing Rosé Wine / Québec Rosé Wine / Québec 11427544 / 750 ML 11506120 / 750 ML acidity. As delectable with Québec cheeses as with oysters, poultry or ripe peaches — a favourite SCAN TO BUY SCAN TO BUY accompaniment chez Du Temple-Quirion!

CONSULT : VALÉRIE BERTRAND the locations 0 0 8 2 7 9 2 4 0 7 9 0 4 8 0 0 8 2 7 9 2 4 0 7 9 0 2 4 referenced by the Du Temple-Quirion family. Prices are subject to change without notice. 49 THE SPIRIT OF SHARING / SPRING-SUMMER 2019

SAQ.COM/MAGAZINE © ILLUSTRATION FROM SMALL-SCALE FARM TO GENUINE DOMAINE Originally from Montréal, it was by pure chance that the Du Temple-Quirion family moved their current location to a village on the South Shore (near Napierville). “I always say that the winery found us,” comments Nicole. “In the beginning, we were looking for a hobby farm. In 2004, we were heading to New York for a vacation, and we passed it. When the real estate agent told us that there was a winery behind it, we started to dream a bit bigger. By January 2005, it had all been settled — we moved that summer.” For the first two years, the rookie wine- makers grew grapes that they then sold to Vignoble Clos Saint-Denis. Yvan began to learn about vines, and took stock of what other wineries here and there were doing. “It was our Ah-Ha moment,” Yvan states. Winemaking was a retirement project for the

duo, until Yvan realized just how high quality 13882807 CODE: SAQ the grapes were. In 2007, they built a winery, and hired expert winemaker Luc Rolland to join the Domaine St-Jacques team. The following year, the vintage was as big a sensation in the Domaine’s on-site bou- tique as it was in La Prairie’s Marché des Jardiniers. New vines were planted: Maréchal Foch, Lucie Kuhlmann, Pinot Noir, Gamay, Seyval, Vidal, Pinot Gris, Riesling, Chardonnay, Gewurztraminer. From these, gorgeous wines David “Merf” Merfeld believes in honest, were produced and awards won. hard work and American craftsmanship ingrained in every bottle of his wine. Domaine St-Jacques Pinot Gris. Pinot Gris with notes of peach and white A MILLENNIAL FAVOURITE flowers. Ample in the mouth, this white has a certain fattiness on the palate, Though it had humble beginnings, the winery’s ASK FOR IT BY HIS NAME: popularity hasn’t ceased since it began bottling with a typical minerality and great freshness. Pairs well with: sushi, tartars, its best, and the winery is consistently on and fatty fish. An excellent choice to accompany sea bream with mango salsa. Québec’s top-ten list. “We’re entering an Domaine St-Jacques Riesling. With notes of white peach and citrus flowers, interesting stage right now,” explains Yvan, this Québec-grown fruity and lively Riesling first offers delightful fattiness, who strives to reach a production level of some followed by a lot of freshness. Great as an aperitif, or with poultry, fish, 500,000 bottles. He’s also Association des Vignerons du Québec President, and applauds coleslaw or a fruity cheese. the arrival of a new certification standard “IGP Vin du Québec,” which he hopes will enable THE DISTINCT WINES Québec-made wines to be recognized and acknowledged everywhere. “With the gov- OF DAVID MERFELD ernment’s help, Québec’s wine industry has new wind in its sails, and we’re out to grab our share of the market!”, he enthuses. In any event, the winery’s future is in good SAQ CODE: 13882911 CHARDONNAY hands with daughter, Sarah. Equipped with a Bachelor of Business Administration, the $21.35 $21.85 23-year-old is fully committed to the family busi- DOMAINE DOMAINE ness that is Domaine St-Jacques. That’s good ST-JACQUES ST-JACQUES PINOT GRIS RIESLING news, because an ever-increasing number Pinot Gris Riesling of millennials are fans of terroir products, White Wine / Québec White wine / Québec including hers: “We’re in the era of ‘everything 12981301 / 750 ML 14029795 / 750 ML local’,” she explains. “Younger drinkers prefer Québec wines and are introducing them to SCAN TO BUY SCAN TO BUY their parents—so I guess you could say that millennials are also our brand ambassadors.” 0 0 8 2 7 9 2 4 0 7 9 1 2 3 0 0 8 2 7 9 2 4 0 7 9 1 5 4

Prices are subject to change without notice. 51 THE SPIRIT OF SHARING / SPRING-SUMMER 2019

VPD19091_Pub Magazine SAQ-Merf-AN-Final.indd 1 2019-03-12 09:17 185009-DANDUR-SAQ-ANG.indd 1 2019-03-15 15:46 INTERVIEW

ON THE ROAD WITH GRUMMAN ’78 BY MYLÈNE TREMBLAY © MICKAEL BANDASSAK

EATING WITH YOUR HANDS IN THE STREET, DURING LUNCH HOUR OR AT A FESTIVAL: always thinking about what we can do the next day to make things run more ONE OF THE HEDONISTIC JOYS OF SUMMER. FOOD TRUCKS DELIVER A DIVERSE efficiently, more quickly.” SELECTION OF CREATIVE CUISINES MUCH TO THE DELIGHT OF EPICUREANS LOOKING TO TRY NEW INTERNATIONAL FLAVOURS. WE TAKE A CLOSER LOOK AT A DAY ON BOARD GRUMMAN ’78 THIS GOURMET TREND AND HIT THE ROAD WITH THE MESSIAH OF MONTRÉAL Each day begins the night before! The menu needs to be decided, ingredients FOOD TRUCKS: GRUMMAN ’78. need to be prepped, equipment put in place then the truck is loaded in the wee Shrimp ceviche, crab and chorizo tacos, ORGANIZATION IS KEY hours of the morning and everything is alfajor pastry... from appetizer to dessert, Today, Harrison-Cloutier spends most double-checked. “The dishes are final- all Grumman ’78 dishes are made with of his time at the Saint-Henri restau- ized in the truck, but the brunt of the local ingredients and served with a smile rant, but he still hires and manages the work is done ahead of time, in the res- in eco-friendly containers. Inside the teams who take to the streets during the taurant’s kitchen,” explains Gaëlle Cerf, former fire department mobile command summer months. Each time an occasion co-owner of the Grumman ’78 brand. centre (purchased on Kijiji), the cooks arises — a big event, festival or wedding — prep their ingredients as hungry cus- Harrison-Cloutier hops on board the KING OF THE ROAD tomers look on. food truck and makes sure everything Grumman ’78 is a Mexican-inspired res- In the small space that is Grumman ’78, runs smoothly. “The truck needs to be taurant that has been largely credited every member of the team has an extremely organized; we need people with introducing the food-truck craze to important role to play, from taking orders with solid chef skills, impeccable social the city of Montréal some eight years ago. (you’ll hear cheerful shouts of “three skills, a driver’s license... and some under- That first summer, the Grumman ’78 truck tacos, two juices, one dessert!”), to cook- standing of auto mechanics,” laughs stayed inside an old garage turned into a ing food and garnishing it, to handing the head chef. professional kitchen. (The tire tracks are over the tasty goods. All this to the steady It’s this dose of adrenaline that con- still visible!). “That summer, we hit up Just FOLLOW rhythm of three clients per minute! stantly motivates the talented and organ- For Laughs and Festival de Jazz. It’s what Montréal food “We move around as little as possible ized young chef to stay focussed and put us on the map,” recalls Cerf and trucks, go to: and maximize our actions as much as driven. From his very first gig on board the co-owner Hilary McGown. In the wake of cuisinederue.org possible,” explains Sébastien Harrison- food truck Pas d’Cochon Dans Mon Salon, their summer success, the owners decided Cloutier, chef at Grumman ’78 and the to his current position with Grumman ’78, to permanently cruise the streets and guy who spent three summers at the Harrison-Cloutier has always given it his all: began campaigning for the right to own truck’s stovetops. “Every day is a challenge. At night I’m and operate food trucks in Montréal. Pictured from left : Gaëlle Cerf, Hilary McGown and Sébastien Harrison-Cloutier 53 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 © JULIEN FAUGÈRE FOLLOW First Fridays on FACEBOOK.COM/SAQ SALSA VERDE CHILAQUILES

Preparation : 20 minutes Cooking : 45 minutes Cost per serving : about $3 4 servings

Salsa verde 1 large onion, diced 6 cloves garlic, chopped 2 poblano peppers, washed and seeded 1 kg (2 1/4 lb) fresh or canned tomatillos, crushed 1 dried ancho pepper, rehydrated 15 mL (1 tbsp) Worcestershire sauce 15 mL (1 tbsp) honey 1 small bunch coriander, chopped (reserve some for use as topping) Salt and pepper, to taste 4 large handfuls tortillas chips

Toppings 100 g (3 1/2 oz) grated cheddar cheese 100 g (3 1/2 oz) grated mozzarella cheese 1/2 red onion, finely diced 4 eggs

1. Preheat oven to 200°C (400°F). Place garlic, onions and poblano peppers on a baking sheet, and roast for 20 minutes. 2. Place tomatillos and ancho peppers in a blender, and blend until it becomes a smooth sauce. 3. In a large ovenproof pan, mix the roasted vegetables with the tomatillo sauce, and place pan in oven at 175°C (350°F) for 20 minutes. 4. Remove salsa-filled pan from oven, adding in Worcestershire sauce, honey and coriander. Season with salt and pepper, and set aside. 5. In a different pan, fry eggs. © JULIEN FAUGÈRE 6. Pour hot salsa into a large bowl. Add both cheeses and tortilla chips, mixing so the salsa DIVERSITY, QUALITY, ORIGINALITY Cloutier. “Whenever a problem arises, coats the chips well. 7. Distribute among In 2012, Cerf joined forces with Guy everyone bands together to help solve 4 plates, garnish with coriander and red Vincent Melo and together they founded it. And if the lineup of customers seems onion, and top each plate with a fried egg. l’Association des restaurateurs de rue du never-ending, we make sure everyone Québec (ARRQ), an organization over is having a good time while they wait!” which Cerf currently presides. Today, the selection of food trucks cruising the FIRST FRIDAYS Montréal streets is practically endless: If there’s one event that’s sure to please Indian, Asian, Italian and Greek, deluxe all the foodies out there, it’s First Fridays, , smoked meat, cheese, lobster proudly sponsored by the SAQ. This, the rolls, ice cream, sweet treats, crepes, poké largest gathering of Montréal food trucks, bowls, burritos... and the list goes on! is back for its eighth year. Located at “Food trucks are very much in Olympic Stadium Esplanade Financière demand, at festivals and during pri- Sun Life, the popular event takes place $14.80 vate events,” explains Cerf. Grumman the first Friday of every month from BUTI NAGES ’78 has certainly had its fair share of May to October (from 4 p.m. to 11 p.m., Grenache/Syrah, Costières de Nîmes AOC mishaps — a generator malfunction, free admission). Rosé wine / France a ruined electrical circuit, heat waves With a sprawling 2,000-person ter- 00427625 / 750 ML to contend with — but the good times race, popular bands and DJs, refresh- outweigh the bad, through friendships ments and, of course, BISTRO SAQ, this SCAN TO BUY and laughter. “Working side by side, event is the perfect place to eat, drink you form lasting bonds,” says Harrison- and be merry with family and friends! 0 3 7 6 0 0 3 6 0 8 0 3 0 4

Prices are subject to change without notice.

185015-ANTINORI ANG-SAQ.indd 1 2019-03-20 11:23 Do you have a rosé outlook on life? You’re varieties (Grenache, Cinsault, Mourvèdre, PROFILE not alone! The wine world is increasingly Syrah, and Carignan, with occasional other enamoured with rosé, and in fact, one-in- regional and appellation-based varieties). ten bottles savoured across the globe is this So as to not be left behind, other regions charming pinkish wine. are exploring rosé production by highlighting Since the 2000s, total wine production their own winemaking traditions — the Loire has stayed more or less the same globally. being just one example. Other regions are Yet, during that same period, rosé production creating their own styles from scratch but still increased by roughly 30 percent — the result reflect modern trends. Bordeaux is a great of shifting wine alliances: generally, red drink- example of the latter, being so renowned for ers will shift to rosé. Glasses were filled with its crus classes but virtually unknown for its rosé even more frequently than before, over rosés. Yet suffice it to say that regardless of the past five years. the French region or the country a bottle may come from, if a rosé is made from Pinot Noir or FOLLOWING PROVENCE’S LEAD Gamay, you should definitely give it a chance. THE On the global market (and especially in The latter grapes make rosé wines that have Québec) France is the king of wines, in addi- notes of crisp red berries, often highlighted tion to producing some 30 percent of rosé that by beautiful floral accents. WORLD fills the entire world’s glasses. Within France, Provence is the undisputed leader, producing A TREND THAT’S HOPPING CONTINENTS OF 42 percent of the nation’s rosé — which works Rosé’s popularity has spread to the point out to one-in-eight bottles uncorked inter- where a significant number of countries are nationally. The sunny, moderate, Provençal jumping on the bandwagon to produce this climate, influenced by the proximity of the popular wine variety. Spain is the world’s Mediterranean Sea is particularly suitable for third-largest rosé producer, and the world’s rosé production. largest exporter overall. Spanish grape var- Provence’s winemakers have taken the ieties that produce Provence-style rosés are lead in rosé vinification innovation; the Centre used, as well as native varietals that make qual- de recherche et d’expérimentation sur le vin ity rosés. Such is the case with Tempranillo, rosé being just one testament to the import- which makes an energetic and satisfying rosé. ance of the wine variety to both the coun- try and the region. At the aforementioned ROSÉ WINES ARE GAINING POPULARITY THE WORLD OVER. institute, winemakers and researchers work A VERSATILE WINE FRANCE’S PROVENCE MAY BE THE LEADER AND GROUND together on nearly every aspect of production. As refreshing as a white, more aromatic than a red, rosé is a versatile Quantity isn’t the only way that Provence ZERO, BUT GLOBALLY, WINEMAKERS ARE ALL HOPPING wine when it comes to pairings. One such amazing match is the summer rosé leads the crowd; its particular style of rosé ON THE ROSÉ TRAIN, MAKING ROSÉS THAT REFLECT THEIR (pale in colour, dry and lively) dominates not tomato, ripened in the sun and full of flavour - the aromas and acidity of REGION-SPECIFIC GRAPE VARIETIES. THE RESULT? only the global market but the French market tomatoes and rosés play well off each other. In fact, rosé wines’ lovely ROSÉS FOR EVERY TASTE, AND FOR EVERY OCCASION. as well. Languedoc-Roussillon and the Rhône acidity is also an excellent accompaniment to charcuteries, refreshing the have followed this trend in terms of style palate between meaty bites. More full-bodied, aromatic rosés are great BY RÉMY CHAREST PHOTOGRAPHY DAVID DE STEFANO and production levels: Rosé is becoming an when served with simple grilled foods seasoned with dry spices (but increasingly large portion of their winemaking perhaps avoid serving them with rich sauces). output, and they use the same Provençal grape

$11.80 $15.55 BORSAO GÉRARD BERTRAND $20.60 ROSADO GRIS BLANC PÉTALE SELECCION Grenache Gris/Grenache, DE ROSE Campo de Borja DO Languedoc Roussillon IGP Côtes de Provence AOC Rosé wine / Spain Rosé wine / France Rosé wine / France 10754201 / 750 ML 13366466 / 750 ML 00425496 / 750 ML

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DISCOVER 0 8 4 1 2 4 2 3 1 2 0 7 3 9 0 3 5 1 4 1 8 3 1 6 4 9 9 4 0 3 4 5 8 2 0 0 0 0 4 1 0 1 the nuanced aspects of rosé. Prices are subject to change without notice. 57 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 SAQ.COM/MAGAZINE SCALLOPS AND SHRIMP EN PAPILLOTE WITH FENNEL AND BASIL See recipe on page 66 and at SAQ.COM/MAGAZINE

Amusingly, a large portion of Spain’s exported A VARIETY OF STYLES, rosés end up…. in France! Indeed, France’s A VARIETY OF OCCASIONS taste for rosés far outpaces its production: Thanks to its burgeoning popularity, rosés are According to recent numbers, nearly a third being produced in a variety of terroirs and of all wine drunk in France is rosé. locations, with increasing varieties of grapes Current trends also influence and alter and in a wide number of different styles. For winemaking practice and production in places example, Greek wines also have their own rosé like California, where dry and diverse rosés style: Xinomavro Venus, which is full-bodIed have taken over the eighties or nineties popu- and ready to drink. Some rosé producers larity of the sweet White Zinfandel. Styles give certain vintages depth and fattiness by have become refined and have evolved, to ageing them for a specific period in barrels, the point where Rhone-based grape varieties casks, and even amphorae, whereas others such as the Pinot Noir are increasingly used. will age their wines in the traditional way for Italy is the world’s fourth largest wine years upon years. Others still produce rosés producer, and has also witnessed a rosé that are ready to uncork and drink with sub- boost — from Chiarettos bottled in the north stantial, flavourful dishes like red meat. Rosé close to Lake Garda, to savoury rosés from is no longer a poolside, forgettable wine, it’s Puglia or Sicily in the south. Grape varieties a bone fide tasting and drinking experience. with lively acidity and fresh red fruits, high- lighted by a touch of spice and herb, give per- sonality and character to rosés from the Italian peninsula. Italy has a lot to offer in terms of unique rosés, from: Tuscan Sangiovese to BETWEEN OCEAN AND GARRIGUE Montepulciano in Abruzzo, Negroamaro in With their freshness, lovely acidity, light and exciting aromas, rosés are a perfect Puglia to Corvina and Rondinella in Veneto pairing for seafood, particularly shrimp — they’re colour coordinated! In the context and many more. of aromatic profiles, rosés made from blends of Grenache, Cinsault, Mourvèdre and/ Surprisingly, Pinot Grigio can make an or Syrah (such as those from the south of France, Spain, and sometimes, California) appealing rosé — even if it’s more often turned into white wine. These “grey grapes” easily take often feature hints of fine herbs (that famous garrigue!) or spices that are an excellent on a rosy tone when they reach full maturity, match for the fennel and basil in this recipe. a colour handily transferred to its rosé itera- tions — if grapes are left to macerate some- what, prior to being pressed for their juices. The Southern hemisphere greets summer as we see winter, but nonetheless remains the planet’s proverbial rosé weathervane. Australia, South Africa, and Chile have also all quadrupled rosé production over the past $17.95 two decades, even if their overall production $15.25 CHÂTEAU $12.70 remains relatively modest comparative to the VIGNOBLE SOUVERAIN RIVIÈRE DU CHÊNE SIMBOLI ROSÉ aforementioned big three. LE ROSÉ GABRIELLE PINOT GRIGIO Grenache/Barbera/ Québécois winemakers are also seeing /Sabrevois/ Pinot Grigio, Pinot Gris/Tempranillo, la vie en rosé, making colourful, lively and Gris Delle Venezie IGT California VDT Rosé wine / Quebec Rosé wine / Italy Rosé wine / United States expressive bottles using varieties 10817090 / 750 ML 12667911 / 750 ML 13595912 / 750 ML that are Québec’s speciality. Some of these varietals have sparse tannins yet are filled with SCAN TO BUY SCAN TO BUY SCAN TO BUY ample aromas and acidity — a combination that makes for especially enticing Québec terroir rosés. 0 0 8 2 7 9 2 4 0 3 6 1 7 1 0 8 0 0 6 0 3 1 0 7 1 8 0 6 0 0 0 8 5 0 0 0 0 2 6 1 8 2

Prices are subject to change without notice. 59 THE SPIRIT OF SHARING / SPRING-SUMMER 2019 VARIOUS MEANS OF MANUFACTURING ROSÉ IN METHODS Several techniques are used to make rosé, and each technique NUMBERS creates a different style of wine: Global production has been on the rise since the early 2000s, rocketing • Direct pressing Like white wine, from 18.3 million hectolitres in 2002 to 23.4 million in 2017. Between now grapes are pressed as soon as and 2020, that number is expected to reach 25 million hectolitres, for a they arrive in the chai. The skins total increase nearing 10 percent. have little contact with the juice, which tends to be pale or only THE TOP 5 ROSÉ-PRODUCING COUNTRIES IN 2017 lightly coloured. As pale rosés are the current trend, this method is the most frequently used. • Maceration Grapes or grape bunches are left in tanks for several hours or several days, prior to being pressed, so that aromas and flavours can be transferred to the juice. FRANCE • Bleeding (saignée method) After maceration is complete in a tank where the wine produced UNITED will eventually be red, the first 28 % STATES juices from red grapes are forced out by the weight of the skins. These first juices are light in colour, making rosés, while the remaining 17 % red tends to be more concentrated and full-bodied. • Whites and reds More rarely, red and white grapes are mixed together in order to make rosé. Generally speaking, wine made from red grape varieties is turned into rosé, yet in some cases, SPAIN a touch of red is added to a wine ITALY that began as white (notably 15 % rosé Champagnes). 10 % OTHER ROSÉ-MAKING NATIONS: GERMANY, CHILE, ARGENTINA AND PORTUGAL (APPROXIMATELY 2% EACH)

FRENCH EXCEPTION France is both the world’s biggest grower and consumer of rosé wine — by a long SOUTH shot, to boot! France produces 28 percent of the world’s rosés and drinks 32.7 percent AFRICA of it, the difference between the two numbers being imports from Spain. In France, approximately one out of every three bottles purchased is rosé. 6 % In comparison, rosé only accounts for 4.4 percent of wine consumed in Québec.

Prices are subject to change without notice. THE SPIRIT OF SHARING / SPRING-SUMMER 2019

185016-BORSAO-SAQ-ANG.indd 1 2019-03-19 14:36 ONLINE PRESALE: MAY 2 IN-STORE SALE: MAY 9

CHÂTEAU PESQUIÉ GRÜVE PRATELLO MILLE1 POMARES TINTO Ultra invigorating with its Alwin and Stefanie A silky blend of Merlot and Portugal’s magnificent Douro re­freshing mouthfeel and Jurtschitsch of the eponym- other grape varieties typical region continues to surprise notes of citrus, apricot and ous estate suggest their of Veneto, Mille1 is an invita- and delight us with its produc- white flowers, this wine exquisitely refreshing Grüner tion to road trip across Italy, tion of silky and voluptuous seamlessly blends Viognier, Veltliner (Grü Ve!). A true discovering the beauty and reds. This sun-kissed vintage Roussanne and Clairette, delight with subtle notes of abundance of the country’s is certainly no exception, with resulting in a delightfully light apple, mandarin and white gorgeous and glorious wine its notes of ripe black fruit, and fruity white. A summer pepper, this wine is vivacious culture. This vintage exudes spices and dried herbs. must-try! and energetic. notes of red berries, a delicate A versatile wine that will As lovely served as an The perfect refreshment herbal aroma and an envel- pair perfectly with all your NEW PRODUCTS aperitif as it is as an accom- on hot days or as an accom- oping supple tannic structure. grilled dishes. paniment to salad, fish or paniment to fried calamari or Serve this wine with seafood. scallop ceviche. all your Italian classics! TO TRY Neapolitan pizza, pasta à la gigi and tutti quanti. Every other Thursday, discover 20 or so unique products from around the world, available for presale at SAQ.COM or via the SAQ mobile app. The following week, sales continue in-store in our Espace Cellier section. In addition to these great new products, discover bottles from among our hundreds of weekly new arrivals, including wines and spirits for every taste and occasion. Need help choosing? Ask your in-store advisor and follow us on Twitter @LaSAQ_officiel for our pick of the day from among our presale finds. #NouvelArrivage

TAKE ADVANTAGE of presales at SAQ.COM/ nouvelarrivage and with the mobile app!

$18.55 $24.20 QUINTA NOVA $19.05 WEINGUT $22.55 DE NOSSA SENHORA CHÂTEAU PESQUIÉ JURTSCHITSCH PRATELLO DO CARMO TERRASSES BLANC GRÜVE MILLE1 POMARES TINTO Viognier/Roussanne/ Clairette Kamptal DAC Garda DOC Douro DOC White wine / France White wine / Austria Red wine / Italy Red wine / Portugal 13945265 / 750 ML 03679884 / 750 ML 13879229 / 750 ML 13886875 / 750 ML

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Prices are subject to change without notice. Limited quantities available. No layaways accepted prior to the Monday following the release of products. BLUEBERRY-GIN SMOOTHIE BEET HUMMUS p. 15 p. 13 Preparation: 20 minutes 2 drinks Cooking: 1 hour Cost per serving: About $1.50 45 mL (1 1/2 oz) gin 6 servings 45 mL (1 1/2 oz) almond liqueur, 3 medium red beets such as amaretto 125 mL (1/2 cup) olive oil 500 mL (2 cups) lemonade* DOMAINE DE SEVENTH 3 cloves garlic, thinly sliced LA CHARMOISE 375 mL (1 1/2 cups) frozen blueberries HEAVEN GIN TOURAINE 13567971 5 mL (1 tsp) smoked paprika 00329532 250 mL (1 cup) frozen raspberries $35.50 10 mL (2 tsp) ground coriander $17.60 15 mL (1 tbsp) freshly grated ginger 1 540-mL (19-oz) can chickpeas Lemon balm, basil or lemon 60 mL (1/4 cup) tahini thyme leaves, for garnish Juice of 1 lemon, or more to taste 1. Place all ingredients in a blender. 2. Blend on low speed Salt until mixture is puréed, then increase to high until mixture 1. Preheat the oven to 200ºC (400ºF). 2. Wrap the beets in aluminum is completely smooth. 3. Pour into two glasses and garnish foil, place them in an ovenproof dish and bake for 60 minutes. 3. In with lemon balm. a small saucepan over low, heat the oil with the garlic slices until *For a richer texture, replace 125 mL (1/2 cup) of the lemonade golden, about 5 minutes. 4. Remove from heat and add the paprika with 35% cream. and coriander, and stir well. 5. Set aside. 6. Allow the beets to cool for 15 minutes, then remove the skin. 7. In a food processor, blend beets until smooth. Add the chickpeas, tahini, lemon juice, salt and garlic oil, and process again. 8. Serve with crudités. ASIAN CABBAGE SALAD p. 19 Preparation: 30 minutes GOAT-CHEESE-AND-PANCETTA Cooking: 15 minutes SANDWICH p. 20 Cost per serving: about $4 4 to 6 servings Preparation: 15 minutes ROBERT MONDAVI Cooking: 30 minutes 500 mL (2 cups) red cabbage, PRIVATE Cost per serving: About $3.50 thinly sliced SELECTION PINOT GRIGIO 4 servings 500 mL (2 cups) green or Savoy 12952906 cabbage, thinly sliced $16.60 Goat cheese spread RIOJAR I O J A WINESW I N E S NIEPOORT 500 mL (2 cups) kale, thinly sliced 250 g (9 oz) fresh goat cheese, DIÁLOGO 250 mL (1 cup) carrots, julienned 13074375 softened $16.00 500 mL (2 cups) crispy chow mein noodles 60 mL (1/4 cup) milk or yogourt 125 mL (1/2 cup) toasted slivered almonds 60 mL (1/4 cup) chives, finely chopped CelebrateCelebrate t traditionradition ! 60 mL (1/4 cup) chopped cilantro Zest of 1 lemon 4 green onions, diced 1 head of roasted garlic* Salt and pepper Salt and pepper

Peanut vinaigrette Toppings 30 mL (2 tbsp) honey 8 slices country-style bread 60 mL (1/4 cup) rice vinegar 2 tomatoes, sliced 60 mL (1/4 cup) canola oil 2 avocadoes, sliced 10 mL (2 tsp) soy sauce Pancetta chips** 15 mL (1 tbsp) peanut butter Micro-greens (radish, alfalfa or sunflower sprouts) 15 mL (1 tbsp) fresh ginger, finely chopped 10 mL (2 tsp) sesame oil 1. Goat cheese spread: In a bowl or food processor, combine all 1 clove of garlic, finely chopped ingredients and blend until creamy. Set aside. 2. Assembly: Spread Salt and pepper mixture evenly over 4 slices of bread. 3. Top with avocado and tomato slices, pancetta chips and micro-greens. 4. Cover with remaining Vinaigrette: 1. In a bowl, combine all ingredients and set aside. slices of bread. 2. Cabbage salad: In a large bowl, combine cabbage, kale, carrots and green onions. 3. Drizzle with vinaigrette and toss to coat. *Roasted garlic: Preheat oven to 220°C (450°F). Trim the top off 4. Top with crispy noodles, almonds and cilantro. 5. Taste, and the head of garlic. Drizzle with olive oil and place on a baking sheet. adjust seasonings if necessary. Roast in the oven for 45 minutes. Remove from oven and let cool a few minutes.

**Pancetta chips: Position rack in centre of oven. Preheat oven

1 to 200°C (400°F). Lay pancetta slices on a baking sheet. Bake in 8 3 8 6

1 the oven for 15 minutes or until pancetta is crispy. Remove from 6 4 7 5 oven and let cool on paper towel. 5 2 1 3 1 1 SAQ CODE : S A Q C O D E 11254188 S A Q C O D E :

FOR WINE LOVERS

Prices are subject to change without notice. 65 THE SPIRIT OF SHARING / SPRING-SUMMER 2019

El_Coto_Pub.indd 2 19-03-07 11:21 185011-FRECHETTE-SAQ-ANG.indd 1 2019-03-11 11:40 MELON AND PROSCIUTTO LEMON AND LIMONCELLO SKEWERS p. 16 SQUARES p. 24 Preparation: 10 minutes Preparation: 30 minutes Cost per serving: About $3 Baking time: 30 minutes 4 servings Cooling time: roughly 2 hours Inspired choices Cost per serving: About $1.50 per square 1 ripe cantaloupe, very firm Makes 16 small squares (or a variety of melons: honeydew, canary melon, LUXARDO at your fingertips Crust LIMONCELLO watermelon) 00400747 250 mL (1 cup) all-purpose flour 12 thin slices prosciutto $22.85 The Inspire experience CIDRE ROSÉ 60 mL (1/4 cup) icing sugar (about 180 g – 6 oz) PÉTILLANT MICHEL JODOIN Zest of 1 lemon on your phone 1 container (19 units) 13514297 Pinch of salt cocktail bocconcini $13.40 125 mL (1/2 cup) unsalted butter, Fresh basil leaves cold, cut into small cubes Juice of 1 lemon 1 egg, beaten Freshly ground pepper Your tastes in detail Lemon filling 3 Sauce (optional) 250 mL (1 cup) sugar Are you a fan of Italian, Spanish Homemade or 45 mL (3 tbsp) flour store-bought basil pesto or California wines? Take a look 125 mL (1/2 cup) Limoncello 1 2 at your profile to see a detailed 1. Cut melon in half and remove seeds. 2. Using a melon baller, 60 mL (1/4 cup) lemon juice portrait of your tastes, and make remove flesh from melon. 3. On a skewer, alternate basil leaf, 2 eggs and 2 egg yolks wine and spirit choices according cheese, melon and prosciutto. Repeat until skewer is full. 30 mL (2 tbsp) extra–virgin olive oil 4. Drizzle with lemon juice and grind some fresh pepper over top. to your preferences. 1. Crust: Position rack in centre of oven. 2. Preheat oven to 170°C 5. Serve chilled with a side of basil pesto if desired. (325°F). 3. Butter a 20-cm (8-inch) square baking pan and line with parchment paper, letting parchment paper overhang on each side. 4 4. In a bowl, mix flour and sugar, lemon zest and salt. 5. Mix in butter 3 4 Your latest favourites BEEF KEFTAS p. 23 using your fingers, until the dough is a shortbread-like consistency. 6. Add egg to the mixture. 7. Lightly press the dough into the Preparation: 10 minutes Looking for that white wine with the buttered, lined baking pan. 8. Cook for 20 minutes, or until crust Resting time: 1 hour unpronounceable name you brought is golden brown. 9. Lemon filling: In a pot, mix all the ingredients, Cooking: 10 minutes to your father-in-law’s a month ago? with the exception of the olive oil. Bring to a boil, while whisking. Cost per serving: About $2 No problem! Just take a look at your 10. Remove the pot from the element, and mix in olive oil while Makes 8 skewers history. It gives you access to a list of whisking. 11. For a smoother filling texture, strain the mixture through your recent purchases. Keftas a sieve, then pour into crust. 12. Cook in the oven for 10 minutes at 5 454 g (1 lb) medium-lean ground beef 170°C (325°F) or until the filling has set. 13. Let cool and refrigerate MASCIARELLI 4 green onions, thinly sliced 10863774 for roughly 2 hours. Remove from baking pan and cut into squares. 5 mL (1 tsp) ground cumin $16.30 14. Dust with icing sugar and fleur de sel, to taste. 5 mL (1 tsp) allspice 5 Inspired offers 60 mL (1/4 cup) fresh parsley, chopped 7.5 mL (1 1/2 tsp) salt The SAQ uses your profile to find SCALLOPS AND SHRIMP 5 mL (1 tsp) pepper Connect to enjoy you exclusive offers based on your EN PAPILLOTE WITH FENNEL 1 personal tastes. You’ll also make new Herb sauce AND BASIL p. 59 125 mL (1/2 cup) parsley leaves Linking your Inspire account to discoveries through personalized 125 mL (1/2 cup) cilantro leaves Preparation: 10 minutes the SAQ mobile app means all the suggestions sent each week in our 125 mL (1/2 cup) basil leaves Cooking: 12 to 15 minutes Inspire program advantages are newsletter. Plus, it’s all accessible 125 mL (1/2 cup) pitted green olives Cost per serving: About $6 at your fingertips! through our mobile app! 125 mL (1/2 cup) olive oil 4 servings CHÂTEAU 30 mL (2 tbsp) sherry vinegar SOUVERAIN 3 green onions, chopped ROSÉ 30 mL (2 tbsp) Dijon mustard 2 cloves garlic, chopped 13595912 Salt and pepper $17.95 The app is available at: 5 mL (1 tsp) fennel seeds, crushed 2 Your card with a twist 1. In a large bowl, combine all the ingredients for the keftas, 60 to 80 mL (1/4 to 1/3 cup) Once your Inspire account is linked cover and let chill in the fridge for at least one hour. 2. Divide 15% cooking cream to our mobile app, simply turn the mixture into eight equal portions and form each portion 300 g (2/3 lb) baby scallops into a sausage shape. 300 g (2/3 lb) medium shrimp, peeled your smartphone horizontally On the BBQ: Insert a skewer in the centre of the meat, pressing 30 mL (2 tbsp) fresh basil, chopped to access your Inspire card. the meat tightly around the skewer. Grill over medium heat, Salt and pepper approximately 5 minutes each side. 1. Preheat barbecue to medium. 2. In a bowl, mix all the ingredients. On the stovetop: Slightly flatten meat. Heat a bit of oil in a skillet 3. Season. 4. Cover a large rectangle of aluminum foil with parchment set over medium heat. Cook approximately 5 minutes each side. paper. 5. Place the preparation in the centre of the parchment Sauce: Finely chop all the fresh herbs and olives. Add the oil, paper. 6. Cover with another large piece of aluminum and seal the vinegar and mustard. Season with salt and pepper. sides. 7. Cook on the barbecue for 12 to 15 minutes. 8. Place the foil package on a serving plate and open. 9. Serve immediately with grilled vegetables.

Prices are subject to change without notice. Prices are subject to change without notice. THE SPIRIT OF SHARING / SPRING-SUMMER 2019

185019-SAQ APP ANG-SAQ.indd 1 2019-03-18 11:51

2100, rue Drummond Cossette Montréal (Québec) H3G 1X1 14/03/19_18:31 client : SAQ nº 111160013-1 format pap : 100 % @ 300 dpi description : Pub LGPD trim page : 8.375" x 10.875" publication : Magazine de la SAQ safety type : 7.625" x 10.125" nº d’annonce : visible : — infographiste : Nataly bleed : 8.625" x 11.125" nom fichier : 60013-1_SAQ_Mag_8,375x10,875_EN.indd PMS Check couleur : CMJ N Les sorties laser ne reflètent pas fidèlement les couleurs telles qu’elles paraîtront XXXX List √ sur le produit fini. Cette épreuve est utilisée à des fins de mise en page seulement. NEW

A simple and refreshingly effervescent combination of sparkling water and vodka with a hint of natural fruit flavour.

100 Calories per 355mL Serving

No Sugar Added

No Artificial Sweeteners

Gluten Free

5% ABV

185017-SLEEMAN ANG-SAQ.indd 1 2019-03-19 13:25